Tips from professional Chef Tallyrand:

Food tip on removing excess salt from stocks, sauces, soups and stews

If your stock, sauce, soup, stew etc is too salty; add a peeled potato or potatoes into it, depending on how salty it is and how much of the stock, sauce, soup or stew you have.

As the potato cooks it will absorb a lot of the salt. The cooked potato can then just be discarded (or used if really wished). Repeat if necessary

If it is only a little salty, a little sugar or honey can be added to counteract it

On a related issue, If you would like to know how to remove excess fat from stocks, sauces, soups and stews Click here

Related Recipe:

Published 16 July 2001