Why is sugar often added to savory dishes?

Sugar is often added to savory dishes primarily to balance acidity and enhance flavors. Many savory ingredients, such as tomatoes, vinegar, or citrus, have acidic properties that can dominate the overall taste and make the dish feel unbalanced. By incorporating sugar, cooks can soften the sharpness of the acidity, creating a more harmonious flavor profile. This practice allows the natural flavors of the other ingredients to shine through more effectively.

In addition to balancing acidity, sugar can also enhance and round out flavors in savory dishes, making them more complex and satisfying. For example, when sugar is used in a tomato sauce, it not only mitigates the acidity from the tomatoes but also complements the savory elements, making the dish more palatable.

While sweetening the overall flavor might seem like a benefit, it is more nuanced than simply making a dish sweeter; the goal is to achieve a balanced flavor rather than introducing a dominant sweetness. As for thickening sauces or adding texture, those functions typically rely on different ingredients and methods, such as the use of starches or fats. Therefore, the primary role of sugar in savory dishes revolves around flavor balance and enhancement.