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De-salt the sauce?

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E_M Mar 11, 2011 04:58 AM

I am making a filet mignon tonight with a sauce reduction that is mostly low sodium chicken & beef broth, and a merlot. I have first-hand experience of what happens if regular broth is used, and boy, did I swallow the Red Sea? Anyway, the lowest sodium count I could find is 20%, which is high to me. If, after it reduces, it is still too salty, what are my options? If I thin it with wine or water, will the flavor get distorted? Or should I try some potato slices?

Thanks in advance,

-EM

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    carbonaraboy Mar 11, 2011 05:20 AM

    The only solution is dilution. That doesn't help, I know. What I would do is reduce and test. Once you get to the right level of salt, thicken it with arrowroot mixed into a paste, unless the consistency is right for you.

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      ESNY Mar 11, 2011 05:59 AM

      Potato doesn't work, its a myth. Once its reduced, i'm not sure what you can do, but if you are worried, just dilute the broth with water before reducing.

      1. todao Mar 11, 2011 06:31 AM

        What you want is chicken stock, not chicken broth. Most chicken broth is prepared from a base mix (chicken bouillon) and that's where the salt comes from. I agree with both of the previous comments. You could simply omit the "broth" and use a touch (just a touch) of soy sauce to your wine and reduce that or alternatively reduce the wine and, at the last moments, add a pat of unsalted butter so smooth it out.

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          escondido123 Mar 11, 2011 06:46 AM

          I looked at reviews of the recipe you're talking about and I didn't see a lot of them mention the sauce was too salty. Since you reduce it ahead of time, you will be able to cut the amount of broth if it is salty and replace that with more wine. I would be sure to use the unsalted butter as specified and not overdo the salting of the meat since that will show up in the sauce too.

          If I was making this dish, I would do it much more simply by using less stock and wine, no flour on the meat, and reduce it in the pan, thickening with butter. I'm sorry to see a wine reduction turned into a gravy by using flour.

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            ockitchenqueen Mar 11, 2011 03:15 PM

            If you dilute the broth, but want to get a richer chicken flavor, Trader Joe's has a chicken base concentrate that comes in 12 little packets to a box. It is not very salty and it might help boost the chicken flavor

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              E_M Mar 11, 2011 04:00 PM

              Thanks for all your help. I diluted the broth with a bit of water in the beginning. The dish was AMAZING.

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