A good sauce does not need to announce every ingredient that helped it.

Some contributions work by disappearing into the result. The anchovy is not tasted as anchovy but as depth, and pulling it out to be admired would spoil what it improved. Plenty of good work behaves this way, doing its job precisely by not being separable from the result. Wanting credit is human, but some help only functions unnamed.

Look at something that went well for you recently and try to name the ingredients nobody could taste. Say thank you to one of them this week, specifically. Then consider where you might be willing to dissolve into someone else’s result.