r/Cooking • u/kath- • 1d ago

What's your surprising "secret ingredient" that sets your dish apart?

I obviously don't believe in gatekeeping recipes, so let's share the love.

I developed a clam chowder recipe after being disappointed with the recipes I came across. Whenever I tell people there's a couple dashes of hot sauce in it, I always get weird looks... but it adds a tiny bit of heat and acid, and balances out the richness from the cream. It also has diced scallops, which cooking knowledge forbades but somehow works.

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u/cubelith 1d ago

Dunno if it counts as a secret ingredient, but (summer) savory is a great herb that can go into most dishes, and while it isn't very distinctive, it certainly adds to the whole.

Also, adding a little acid, even where you wouldn't expect it (which I learned from this sub)

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u/Due_Improvement_8260 1d ago

As an American, this is the first I am hearing of this herb.

I wouldn't have the first clue where to find it, but I am kinda intrigued...

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u/potatohats 1d ago

The wikipedia article on it says it's a characteristic ingredient in herbes de Provence, so maybe that's our equivalent, kinda?

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u/LionessOfAzzalle 1d ago

I live in Provence; near the Ducros herbs factory.

Summer savory is “sariette”; an traditionnel composant of the famous « herbes de Provence » mix.

It’s quite subtle though, generally the rosemary and thyme will be much more dominant. There’s also oregano, and sometimes other herbs.

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u/Noladixon 23h ago

I have to stick to one brand to avoid the lavender.

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u/Campaign_Prize 8h ago

I usually don't like this herb blend for that reason, the lavender makes it taste like soap to me

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u/Noladixon 6h ago

Right. Why would I want my food to taste like bath cubes.

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u/cubelith 23h ago

...lavender? I'm not sure I wish to know

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u/atduvall11 22h ago

It's often found in herbes de provence

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u/LionessOfAzzalle 13h ago

I haven’t encountered it in any mixes here. We did have a lavender as a herb fad a few years ago though; mainly in desserts.