Question on pizza sauce seasoning?
I was wondering if someone could help me out here.
I need a faint flavor of licorice to my pizza sauce.
What spice could I use besides fennel? Even if I use less fennel,
it’s just not what I’m looking for….
I also like my sauce with just a hint of sweetness in it.I add a pinch of
brown sugar…What would you suggest?
Anise would give me a to strong of flavor also….Right?
Interesting answers…
Thanks so much for your time on this…
I don’t know what to say….Thank you so much for all your help! I can’t pick the best answer,you all have helped me out so much….
Thanks!!!!!!!!!
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8 comments a “Question on pizza sauce seasoning?”
To make it sweeter…add a little splenda to it or even sugar…
I think it is Galliano
they use it to make the drink Screwdriver..
You are right about anise, brown sugar or even white granulated sugar works well in a marinara style sauce.
Typically fennel is used for that licorice flavor, anise could also be used, but it is a much stronger flavor so you would need very little.
You might want to try an Asian spice/seasoning like ginger to bring out the sweetness of the sauce.
Good luck!
Anise
Cardamom
I use dried herb and when I buzz them in my spice grinder I to use 3-5 fennel seeds, it is a nice contrast, especially if the tomatos are not so sweet or you saute the onions and garlic, for this I almost puree them in my food processor and cook them in regular olive oil, not a virgin that for salads, as the onions and garlic become translusent, I add my spice mix, it is dried oregano, thyme, a small amount of basil, chili flakes, fennel seeds and whole black pepper buzz theis alomst fine but with a bit of texture.
I then add tomato sauce, crushed tomatos or a tin of whole tomatos run through a blender, tomato juice and a tin(s) of tomatos paste, and for spark a dash of red wine vinegar, season it and a dash of sugar, I like brown for the caramely hint, I cook this for 1 hour, and then let it rest, final seasoning should be done when it is just room temp, you have more of an idea which things it needs.
Tarragon has a licorice-like flavour. It would probably go well in pizza sauce.
try some nutmeg
When I make a sauce that I want to yield a hint of licorice (anise) flavor, I add a tablespoon or so of anisette or other anise-y liqueur to the diced onions I saute at the beginning of my sauce preparation. This seems to mellow out the anise-y flavor. Ground fennel can be added later if you want to boost that element a bit.
(I like the suggestion above of using tarragon. Nice touch. Would that it were readily available FRESH year around!)
I use just plain granulated sugar to sweeten my tomato sauce. I’ve found that brown sugar has other flavor elements in it that don’t appeal to me. Too mollasses-y.
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