Spaghetti sauce is too salty?!
Spaghetti sauce is too salty?
I must've put too much salt on the ground beef when I was browning it. I added the spaghetti sauce and now it seems too salty. The only thing I can think of is to add more plain tomato sauce (which I'm afraid will make the sauce too runny). Any other suggestions? I'm at a loss.
Answers:
My suggestion is to make another batch of sauce without salt and combine the two. The potato thing doesn't really work, it's just a myth. If you put potatoes into your sauce you're going to end up with a salty sauce with potatoes in it.
Source(s):
Years of experience
more onions. the sweetness of the onions will balance out the salt.
Take a regular potato and cut in half add to sauce(cook) it will absorb the extra salt in your sauce take out before serving...
Add about 1/4 a cup of sugar to each jar of sauce you added. Also add some garlic & basil & parsley too.
if with pasta add more pasta if not try add more meat or some flower to thicken it up and make it okay to add more tomato sauce or cook it more
add a 1/2 teaspoon of sugar and squeeze of lemon juice and if you don't have lemons add a sprinkle of lemon pepper
they will balance out the salty taste
good luck
a tin of tomatoes-tip juice away first--or drink it--lol.
Peel a potato and finely dice. The potato will absorb the salt and will still be good in the meal
that happened to me once but it was okey beacuse in my family we eat it with sour cream so that evened out that salty flavor... why dont you try that....
You can never take the salt out, really, no matter what you do. Just throw it out and start over.
This may sound gross but it works
just add a dash of sugar to the sauce and it completely balances out the acidity of the tomatoes.
Cheffy - go take a leak and let me say something first!!!
Questioner - Cheffy, as always, is completely right.
When I make a spag sauce, I do not salt the minced (ground) beef at all, because I use basil in my sauce, and the use of this herb obviates the need for salting en processe.
Adding more tom sauce would over-sweeten the sauce, assuming that tom sauce in the US is as sweet as that in the UK (I use Heinz).
The addition of Tamarind juice could save the day, but it does add a taste that may not appeal to your eaters. I use it a lot, but I am largely cooking for people who like Asian food, and are thus accustomed to tamarind.;
you could try stalks of a cabbage leaves then simmer for ten mins, you may need to add a bit of water to the sauce as it will thicken again whilst simmering
Try adding a can of crushed tomatoes instead of sauce. If necessary, you can always add a couple of tbsp of tomato paste to thicken the sauce back up.
Sugar balances out salt
Just add a few Tbs. of sugar. I have to do that all the time, I always add too much salt.