I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.

The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.

So what’s the secret? Do you basically just add a bunch of water to it?

  • Boozilla@lemmy.worldEnglish
    10·
    2 days ago

    Depends on the sauce, but one trick is to put a little sour cream in it. Do a taste test before you commit.