Soups & Sauces

For soups and sauces, the sweet spot is mid-cook. Once your onions, garlic, and base ingredients are doing their thing and you’ve added your liquid, that’s when a few grinds of Yes! really earns its keep.

At this stage, it slips into the broth or sauce and boosts all those savoury notes that are already forming.

You can also use it at the end, like a finishing seasoning. Taste your soup or sauce first, then a few grinds of Yes!, and taste again. You’ll notice the flavour suddenly feels rounder and more complete - often without needing extra salt. That over-seasoning fear has left the building!

It’s especially good in:
- any tomato-based soups and sauces
- anything mushroom-based
- all broths - we cant think of a savoury broth that wouldn't benefit from some Yes!
- all savoury plant-based gravies

It's good where you want depth without heaviness. And because it’s ground like a rock salt, a little goes a long way - think supportive background singer, not lead vocalist.

Yes! isn't there to replace salt or your favourite spices - it’s there to make everything else taste more deliciously like itself!