These are the kind of substances that have an effect with out you essentially having the ability to pinpoint their presence. That’s as a result of they’re extra about umami, that savory, mouth-filling sensation that’s usually cited because the fifth style, after candy, bitter, salty and bitter. Somewhat can go a great distance with a few of these substances — and lots can go too far, for those who’re not cautious. An particularly efficient choice with a low threat is tomato paste. Brown a tablespoon or so in olive oil in your pot or skillet earlier than including the sauce to simmer or reheat. Anchovies, or anchovy paste, is one other umami-rich ingredient, so attempt cooking just a few minced fillets or a teaspoon or so of paste into the sauce. For liquid choices, a even handed splash of fish sauce, soy sauce or Worcestershire sauce can add coveted depth. Whether or not making do-it-yourself or doctoring store-bought sauce, readers recommended purple wine and rinds from Parmigiano-Reggiano cheese, each of which convey umami as properly.