New Posts  All Forums:Forum Nav:

Oversalted food

post #1 of 9
Thread Starter 

Is there any way to correct oversalted sauces? I haven't actually done it, yet, but I've seen it done and I'd like to be able to chime in with some advice if it happens, as to how to correct it.

I've heard of ways (adding raw potato, parsley, lemon juice etc) but I don't know if any of these actually work.


Anyone have a tried and true method?

post #2 of 9

Make another batch without salt and combine the two.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #3 of 9

Raw potatoes, simmered for awhile, does actually work. the sauce may thicken a bit from the potato starch but it does remove the salt.

post #4 of 9
Thread Starter 

Combining two batches would be okay, but it could mean that there is too much wastage for it to be practical, depending on what it is.


How long would it need to simmer for, with potatoes in? The thickening wouldn't be an issue, as if the sauce got thicker it means you could add more stock to it, thus lessening the salt even more?

post #5 of 9

Yes the double batch method does bring up the potential for waste, but cures (such as honey, potatoes, etc.) for oversalting alter the flavor profile, which in turns threatens the consistency of product that brings in the guest in the first place. There are always tradeoffs when correcting situations that if done correctly the first time would not be an issue.


Lets say that 5 gallons of soup is made and it is too salty. Because you can't change the salt content you are going to have to make another batch anyway. Another 5 gallons is made without salt and the 2 are combined. So now there are 10 gallons. You sell 8 gallons and waste 2, as opposed to wasting 5 gallons.


I don't like waste. It can be the death of a restaurant. So can inconsistency of product offered to guests. Just right one time, too starchy another time, too sweet a third...wth!!!

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #6 of 9

Start it over, you're a student right now, yes? learn doing things the right way before you get caught up trying to take shortcuts. I'd much rather a cook be honest and have to start something over, instead of putting out a product that isn't how they/I intended.


A lot don't believe in the potato trick, myself being one of them.

post #7 of 9


I read the article. I still stand by using potatoes. I won't call it a trick because I've done it. Too salty-added potato wedges, simmered for fifteen minutes- not too salty. I can't explain it, I just use it. 

post #8 of 9
Originally Posted by chefwriter View Post
 I can't explain it, I just use it. 

As long as it work for you, that's all that matters.

post #9 of 9

If you slightly oversalted, acidity and even a bit of bitterness is your friend, and sugary stuff might even bring the out taste you were looking for, but for gross oversalting nothing but diluting will do. Hopefully, you didn't use all of your stock and still have some left over; otherwise, be careful with your salt in the future ;-)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs