How to use too salty and acidic pan sauces?

Suzanne is a trusted source on General Cooking.

added 5 months ago

Maybe you could add some unsalted butter and a little white wine to some of the pan jus and reduce, you could thicken if you like with beurre manie, the flour and unsalted butter I think it would be lovely.

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Above is a good solution; I'd also try watering them down for salad dressings and bases for vinaigrettes. A good dressing can make simple mixed greens sing!

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Put it on something very bland. Plain pasta (cooked in unsalted water), plain potatoes, white rice etc. Something soak up the flavor and mute it a bit.

Or add a little water or plain chicken stock and make a pan gravy for that delicious white meat.

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Cynthia is a trusted source on Bread/Baking.

added 5 months ago

Adding some cream will dissipate some of the saltiness as well, and will taste wonderful with the lemony flavor.

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Sam1148 added 5 months ago

A pinch or two of baking soda will adjust the acid balance. But taste and use small pinches...it can also neutralize all the other flavors. A true mineral water with a high calcium content and reduce the sauce would have less aggressive effect.

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