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Old 12-11-2006, 07:15 PM   #1
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Too much salt in spaghetti sauce?

Can someone tell me if they know how to get rid of too much salt in my spaghetti sauce? i added sea salt, and apparently way too much. now i've ruined it. any suggestions on something i can add to eliminate the salty flavor?

thanks, tkatz

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Old 12-11-2006, 07:19 PM   #2
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Hi tkatz,

I saw this OChef, online that addressed your problem:

"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."
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Old 12-11-2006, 07:25 PM   #3
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Depending on how salty it is you probably need to build it into a larger batch. Tomato sauce freezes well so you can freeze the rest until you need more. There really is no way to remove salt.

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Old 12-11-2006, 07:36 PM   #4
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I agree with JDP; make more sauce without salt and combine. Anything wlse will just mask the salt--you can't get it back out.
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Old 12-11-2006, 07:46 PM   #5
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This sounds extreme salty to me. Cut your loses and dump it. It would probably take ten more batches of sauce to catch up to the salt level.
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Old 12-11-2006, 07:46 PM   #6
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Ok, for my own position, I've done what JDP has done..and I will also confess here that I have on occasion, actually dumped the sauce completely if it's too salty and past correction, and substituted another kind of sauce or changed the entree altogether, if time is of the essence.
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Old 12-11-2006, 07:50 PM   #7
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Simmering a quartered potato will help, it really depends on the degree of salinity the sauce has hit. If that fails, it is time for the disposal.
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Old 12-11-2006, 07:52 PM   #8
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The potato 'cure' has never worked for me.
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Old 12-11-2006, 09:16 PM   #9
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I think I would dump it out. Sea salt is alot more saltier than table salt in my experience. Chalk it up to experience and use just a tiny pinch at a time and taste as you go, you can always add more.
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Old 12-11-2006, 09:50 PM   #10
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too much salt in spaghetti sauce

thanks to everyone for the quick replies and suggestions !!!

i remembered hearing about the potato trick and decided to try it. YIPPEE---it worked ! i threw in too much sea salt.....have never used it in my homemade spaghetti sauce before, and sure won't again !

tkatz
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