Help from all you chefs!! SALT HELP!!!

Can you thin it with water and add in some Wondra? Would it ruin the sauce? I usually do that when I forget the salt pours.... HAHAHA! Wondra is gravy flour - finely sifted.

 

Only way I know to cut salt is to add cubed potatoes in it, then remove them after they have cooked a bit. Not sure if it will help if the sauce is thick however.

 

it has hardly ever worked for me, so i dont know why i am suggesting it to you, but my grandma swore by adding sugar to make it less salty. go very little at a time. like 1/8 teaspoon at a time, if you are brave enough to try. usually it is salty, and sweet and weird. but i guess you could try.

 

Some unsalted chicken stock would help if it would not thin your sauce too much. If it does then maybe try some corn starch disolved in a tiny bit of water to thicken it back up. Good Luck, sounds yummy!

Edited to say Willowcol is right though, I forgot about the raw potatos, it does help.

 

Maybe add some water and then a slurry of cornstarch and cold water to thicken it back up?...

 

Put some sauce over the unsalted rice and taste it before you do anything else. Rice can often help take down the salty taste.

Other wise cut it in half, add back water, and thicken with cornstarch.

 

If you just used Asian sauces as the base for your sauce, the rice should take down the saltiness.

 

Quote:You need to get some wondra to keep in the cupboard. It used to be such a pain to make gravy, but with that stuff you don't even need a whisk.