All questions

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.)

No need to email me as additional answers are added to this question.
4 answers 900 views
Helen's All Night Diner
added almost 8 years ago

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!

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.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 8 years ago

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.

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.
nutcakes
added almost 8 years ago

not that I"ve ever found.

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.
susan g
added almost 8 years ago

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.

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