Egg whites absorb excess salt, especially in soups and stews.
Separate the white of an egg and immerse it whole in your mixture.
Simmer for 5 minutes, then remove it.
The egg white will have absorbed some of the salt, making your dish milder.
Add a touch of sweetness
A sweet ingredient can offset excess salt. Try:
One or two tablespoons of honey
A small amount of sugar, gradually
This method works particularly well for soups, stews, and sauces.
Add celery or potatoes
Some vegetables, such as celery or potatoes, absorb salt:
Cut slices of celery or potatoes.
Add them to the dish and cook for 15 minutes.
Remove them before serving.
Add tomatoes
Tomatoes, with their slightly acidic and sweet flavor, are perfect for balancing a savory dish.
Slice the tomatoes thickly.
Simmer them in your mixture for 15 to 20 minutes.
Remove them if they don’t suit your final recipe. Additional Tips
Dilute with water: Add a little water or unsalted broth to your soups and sauces to reduce the salt content.
Add starchy foods: Add unsalted rice, pasta, or legumes to your dish to absorb some of the salt.
One dish saved, one meal successful
With these simple tips, too much salt will no longer be a culinary disaster. Adapt the method to your recipe and enjoy a balanced and flavorful dish. Get cooking!
