food emergency!!?

Question

I just worked really hard on a homemade pasta sauce for lunch the guests will be here within half an hour and i put to much salt... is there anything i can do to even out the taste?

Answer 1

There are a few possible antidotes. The flavor of lemon often mutes salt, so if it’s not too, too salty, you could add a little lemon juice, bit by bit, and taste to see if that relieves the problem without adding enough to make your sauce taste lemony.

Another trick is to add a skinned quartered potato or two to a sauce or stew and let it cook for 15 to 20 minutes before removing the potato. It will absorb some of the liquid and seasoning, cutting the salt, and you may want to replace the liquid you removed, as well, thereby diluting the salt further.

The more drastic solution, of course, is to increase the volume of most or all of the other ingredients to catch up to the amount of salt present.

Answer 2

I would add something acidic like lemon juice or balsamic vinegar. You can also add a few squeezes of honey which will balance the saltiness. You can also add more liquid which will reduce your ratio of salt to liquid. Then you would need to thicken your sauce with cornstarch/water mixed together and poured into your sauce.

Answer 3

Perhaps you can add another can of tomatos and some extra herbs, plus a dash of balsamic vinegar and lots of parmesan cheese to even out the flavor. Add the potato to help things out too!

Answer 4

peel a big potato and put it in the sauce while its cooking, it will absorb the salt, its the only way i know that actually works

Answer 5

add some vinegar and a little sugar and water!