Have you ever struggled to get the right flavor in your sauces? You might need to follow the “less is more” principle. Sometimes, when we use too many ingredients, we lose the distinctive flavor we want for the sauce, and it ends up tasting vague or muddled. It’s best to stick to no more than five ingredients when making a sauce, or six if you’re adding a protein. That way, the ingredients won’t compete with each other for flavor dominance, and the final result will have a clean, well defined taste.