If a stock or broth is too salty, what can you do to salvage it?

Question

Is your stock too salty? Don't throw it out. Learn several effective methods you can use to salvage it and save your dish.

Answer 1

If your stock or broth is too salty, the best approach is to dilute it with unsalted stock or water. Alternatively, use it as a base for a larger dish that doesn't require additional salt.

Detailed Explanation:

When a stock or broth is overly salty, it can ruin the entire dish you're trying to create. Here's a breakdown of how to effectively reduce the saltiness:

1. Dilution: The most straightforward method is to dilute the salty stock. Add unsalted stock or water gradually, tasting as you go, until the salt level is palatable. Start with small additions to avoid over-diluting and losing the broth's flavor.

2. Use in a Larger Dish: If you don't have unsalted stock, consider using the salty broth as a component in a larger dish that doesn't require added salt. For example, use it as the liquid for a risotto, stew, or soup where other ingredients can balance the saltiness. Be mindful of the overall salt content of the final dish.

3. The Potato Myth: While some suggest adding a raw potato to absorb salt, this method is largely ineffective. Potatoes can absorb some liquid, but they won't significantly reduce the salt concentration. It's better to rely on dilution or using the broth in a larger dish.

Pro Tip:

When making stock, always add salt gradually and taste frequently. It's much easier to add more salt than to remove it. Also, remember that stock will concentrate as it simmers, so err on the side of under-salting initially.