Thanksgiving’s Missing Ingredient: Acid

I’ve heard Samin Nosrat say this multiple times, in multiple places. But I remember the first time it really clicked for me when she said it on a podcast. It blew my wanna-be-chef mind.

We’re missing something from our Thanksgiving table.

Thanksgiving meals are full of fat and richness. Mashed potatoes, green bean casserole, gravy-smothered turkey, creamed spinach, Brussels sprouts cooked in bacon fat, cheddar cheese cornbread, and the list goes on. And don’t get me wrong, all those things are delicious. But there is a reason everyone goes into a food coma come 5 o’clock on Turkey Day. 😴

Thanksgiving needs some brightness! It needs to be lightened up! It needs a little tang!

It needs acid.

(No, not the drug silly. Though that might make everyone’s table conversations a tad more interesting. 😉)

The Magic of Acid

Acid is all about balance and contrast. It makes food taste more like itself. Think of sour candy. The pucker you experience makes the sweetness at the end that much sweeter.

It also makes food taste bright and clean. Acid balances the richness of all those fatty and salty Thanksgiving staples.

So work acid into your Thanksgiving table!

Acidic Ingredients

Acid can come from a variety of ingredients. The obvious ones are vinegar and citrus juice. But there are also things like:

• Wine(!)
• Cheeses like aged cheddar, feta, or goat cheese
• Condiments like mustard or hot sauce
• Fruits like cranberries, tomatoes, or apples
• Yogurts, buttermilk, crème fraîche, or sour cream

So the more you can sneak in those acidic ingredients, the better. And don’t be afraid to add them even if a recipe doesn’t call for them! You’re smart and confident in the kitchen! You can improvise. I believe in you. 💪

Ideas for Adding More Acid

Agrodolce: Agrodolce is an Italian sweet and sour sauce. While there are different ways to make the sauce, I make mine by macerating some red onions in a lot of vinegar. Then I stir in olive oil, honey, chili flakes, grated garlic, and salt. It’s an incredible vinaigrette for roasted Brussels sprouts, butternut squash, and even green beans. You can even reduce the sauce to create a glaze perfect for your turkey.

Crème fraîche and sour cream: Whether it is a dollop (or two) in your mashed potatoes or folded into your whipped cream, crème fraîche and sour cream add a much-needed tang.

Gravy: A splash of wine is a beautiful way to add acidity to your gravy. Just like making a pan sauce, the wine adds some brightness to an otherwise heavy gravy.

Fruit: Another use for all that wine you’re drinking. Soak dried fruit like prunes, cranberries, or cherries in a touch of wine (vinegar works too for even more sourness) until they aren’t capable of driving home. Then sneak that fruit into your stuffing.

Cranberry sauce: Traditionally cranberry sauce is the only true source of acid on the Thanksgiving table. So don’t forget it! But also work even more acid into it. Orange juice and zest and a touch of apple cider vinegar are all great additions to take your cranberry sauce to the next level.

Where I learned this: Samin Nosrat and her wonderful book Salt Fat Acid Heat.