My old head chef swore by adding a pinch of sugar to any tomato sauce

He said it cut the acid and made the flavor 'rounder'... I never did it for years, thinking it was just his thing. Then I had a batch of San Marzanos that were super sharp last week, so I tried it. He was totally right, it just balances everything out without tasting sweet. Do you guys have any other little tricks like that for fixing a sauce?

3 comments

3 Comments

violaramirez5d ago

My grandma's trick was a tiny spoon of baking soda if the sauce was really biting you. It fizzes up like a science fair volcano, which I always found funny because it meant I messed up. You have to be careful though, too much and it tastes flat, like you boiled all the personality out. A little pinch does the same balancing act as the sugar without changing the flavor.

the_wyatt5d ago

Yeah, the "science fair volcano" thing is so real. I had the same baking soda moment with a super acidic chili once. I mean, it works, but you're right, it's easy to go too far and just kill it. My weird one is a tiny bit of grated carrot. It melts right in, adds a little sweetness but also this earthy note that just fixes a thin or sharp sauce for me. Idk, maybe it's just me but it feels less risky than the baking soda.

finley_gonzalez494d ago

Oh, that carrot trick is smart. But I have to say, sugar and baking soda aren't really doing the same thing. Sugar just covers up the sour taste, it doesn't actually make the sauce less acidic. Baking soda changes the acid itself, so it fixes the real problem. That's why too much baking soda ruins it, you're taking away what makes the sauce good. Sugar just makes it sweet and sour instead.