Secret Tip #2 for Flavorful Sauces, Soups, Gravy…?

The other day I posted about my Secret Tip #1 for Flavorful Sauces, Soups, Gravy…?.  Today I am on to Tip #2.

Again, the five generally recognized tastes are Bitterness, Sourness, Sweetness, Saltiness, and Umami.

Today’s secret tip is lemon (or lime can work sometimes, too).  Of course, lemon provides a bit of sourness.  It also provides some freshness in things like meat gravies and soups that can be missing after you have cooked a dish for a while.

Start with a small amount (unless you want lemon flavored gravy), about 1/2 to 1 tsp of Lemon juice (fresh is best). Stir it in and then taste, if you still feel think the flavor could be improved add another 1/2 tsp until the flavor is what you want it to be.

It SHOULD NOT taste like lemon.

This tip has saved MANY dishes for me.

Let me know if you try it!

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  1. Sandra says

    This is so very true. I am fortunate to live in a climate where we grow lemon trees. When they’re ripe and you have far too many to consume, I squeeze them and freeze the juice in ice cube trays. Once frozen, I put the cubes in a freezer ziplock bag. Then, when I’m making soups throughout the winter, I just pull a cube out of the freezer and put it in the pot. It’s such a great way to use the lemons and, like you said, add that little something to the soups.

  2. says

    I tend to use Worchestershire sauce to give any dish that missing umami depth in flavour. I think most don’t think much about taste if they’re using standard recipes. I think they assume that flatness is what the recipe author intended. Ugh. When I mentioned to my niece about umami’s existence, she and my husband gave me screwy faces to indicate they thought I was drinking that night since it’s never mentioned or covered in home ec classes.

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