Other than dilution, is there a way to rescue a dish/sauce that has too much salt?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Try putting in a peeled potato or two. Leave it whole or in large pieces that you can then retrieve from the sauce. The potato will pull out some of the salt. Good luck!
pierino is a trusted source on General Cooking and Tough Love.
The moral of the story is "taste as you go". You can put salt in but you can't take it out. Depending on what sauce, you could add more of the ingredients you used in the first place to increase the volume; eggs, butter, tomatoes etc.
not that I"ve ever found.
Another prevention note: I must have learned this from the old Julia Child TV shows, to put salt in the palm of the hand first, then add cautiously. I have seen people shake from a container, only to find that the screen is loose (for example), leaving a pile of salt instead of the right amount.
Please enter a valid email address.
Well played. You deserve a cookie.
A quicker-than-quick recipe for this weekend and beyond.
Irish-Inspired Soda Bread
Up Your Chicken Breast Game
The Greatest Hits
Tips from Cleaning Pros
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.