Sarah is a trusted source on General Cooking.
Here are some options:
- You can add more sauce (assuming this is a tomato-based dish?). This is going to be the most effective, but you'll probably need more mushrooms, etc too. Not knowing exactly the dish you made, the extras will probably freeze well enough.
- If you don't mind a bit of cream or whole milk in the sauce, the fat could help the salty character. Don't re-boil the sauce after adding cream or milk though, and if your sauce is very salty it may not work.
- Some people swear by potatoes. You could chop up a raw potato and cook it within the sauce.
- If it makes sense, perhaps some acid (lemon juice or white wine).
The first option is likely your best bet, especially if it is inedibly salty at the moment. Good luck.
I know a lot of people believe it but it's a culinary myth that a potato will absorb excess salt. Robert Wolke, professor emeritus of chemistry at the University of Pittsburgh, author of What Einstein Told His Cook, explains (edited for clarity):
Potatoes will soak up salty water but they don't selectively extract salt out of the water. Would you be surprised if a sponge placed in salt water came out tasting salty? Of course not. The concentration of salt in the water -- the amount of salt per quart -- is not affected.
Please enter a valid email address.
Well played. You deserve a cookie.
Ever stick a fish in a blender?
Mary Berry's 1970s Cooking Segments
10 Spring Desserts
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)