All questions

How to use too salty and acidic pan sauces?

I made a baked chicken with preserved lemons (Mark Bittman recipe- basically, chicken with lots of preserved lemons in the cavity and under the skin, with some butter and honey rubbed over) - the pan sauce was rather salty and lemony, but I would have liked to have done something with it to make a sauce for the white meat. Boiling it down would just intensify the salty, tangy flavor, I presume. What do you recommend for making a sauce when the pan juices are really intense and salty or acidic?

asked by lloreen almost 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 3219 views
sdebrango
sdebrango

Suzanne is a trusted source on General Cooking.

added almost 6 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
KatyM
added almost 6 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sewassbe
added almost 6 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sam1148
Sam1148

Sam is a trusted home cook.

added almost 6 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52