Instructions: A. There are a few possible antidotes. The flavor of lemon often mutes salt, so if its not too, too salty, you could add a little lemon juice, bit by bit, and taste to see if that is relieving the problem without adding enough to make your sauce taste lemony. Another trick is to add a skinned quartered potato to a sauce or stew and let it cook for 15 to 20 minutes before removing the potato.

It will absorb some of the liquid and seasoning, cutting the salt, and you may want to replace the liquid you removed, as well, thereby diluting the salt further. The more drastic solution, of course, is to increase the volume of most or all of the other ingredients to catch up to the amount of salt present.

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