How to fix a salty sauce without throwing it away (yes, you can save it!)
Everyone has experienced this: you're preparing that delicious sauce, whether it's tomato, white or meat, and you accidentally add too much salt. The instinct is to throw it all away... but calm down! There are simple and effective tricks that can balance the flavor and save your recipe.
1. Put a raw potato in the sauce
This is the classic trick and it really works!
- How to do it: peel a medium potato and place it whole in the sauce. Cook for 10 to 15 minutes and then remove.
- Why it works: the potato absorbs some of the salt and liquid from the sauce, softening the excess.
- Warning: don't overcook or it will fall apart and thicken the sauce.
2. Dilute the sauce with water, unsalted stock or cream
If the sauce is too concentrated and salty, add liquid:
- Hot water
- Unsalted vegetable or meat stock
- Sour cream (in the case of white or cheese sauces)
This balances out the salt concentration and maintains the texture.
3. Add more ingredients
Works well with tomato or meat sauces:
- Add more fresh tomatoes or natural (unsalted) sauce.
- Add more meat, vegetables or mushrooms, if necessary.
- This way, you increase the total volume of the recipe, and the salt is proportionally reduced.
4. Add a little sugar or something acidic
This tip is for tomato sauces, for example:
- A pinch of sugar softens the excess salt and the natural acidity of the tomato.
- Or, for a more sophisticated balance, add a touch of balsamic vinegar or lemon juice.
- It's not that sugar "cancels out" salt, but it tricks the palate and balances flavors.
5. A piece of bread also helps
- Place a piece of crustless bread in the sauce for a few minutes.
- It acts as a sponge, absorbing some of the salt.
- Remove before serving.
What not to do
- Avoid trying to "dissolve the salt" with more oil or butter - this can make the sauce heavy.
- Don't use more salt "for balance" - it can make things worse.
Golden tip: Always taste before correcting
Before adding anything, proofing is essential. Sometimes a small correction is enough - and overdoing it can create another problem.
The rule is to always try to save the recipe
Too much salt? No problem! With these simple tricks, you can save the sauce and avoid wastage, without compromising on taste. That's what cooking is all about: testing, adjusting, learning - and continuing to serve delicious food.
Mirella Mendonça
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