Home Food How To Fix Salty Sauce: 5 Easy Hacks That Actually Work

How To Fix Salty Sauce: 5 Easy Hacks That Actually Work

by Gina Elizabeth
How to fix salty sauce

If your sauce is too salty, you’re not alone.

With 5 quick & easy tricks, you can reduce the sodium levels in your sauce.


What do I do if my sauce is too salty?

How to Fix Salty Sauce

If your sauce is too salty you can save it by adding common starches and ingredients that you have on hand.

1. Add Bulk

Add half the amount of sauce you used (without adding salt). If the sauce is very salty, double the original amount of sauce. If you don’t have more, stir in a little fresh mozzarella, cornstarch, or potato flakes until well mixed.

2. Add A Starch

Cornstarch or Instant Corn Flour

For each cup, Mix a teaspoon of cornflour or cornstarch into 1 teaspoon of water. Stir them together to make a paste, then add the paste to the sauce. Stir the sauce until the paste is fully mixed. Cook for 2 minutes over medium heat to allow the cornstarch to mix into the sauce.

If the sauce is very salty, add more paste.

Important! Do not add dry cornstarch or cornflour directly to the pot as this will cause clumping.


  • The red type blends into the sauce
  • Add a 1/4 cup an hour before sauce is done
  • Quinoa soaks up excess liquid and makes sauce more hearty

Important! Quinoa is a “high risk” gluten-free grain for people with celiac disease. It is often grown and harvested with wheat, barley and rye.

Powdered Arrow Root

To make sauce less salty without changing the flavor, I use powdered arrowroot instead of flour. In a bowl, put a tablespoon of arrowroot powder with a small amount of cold water. Mix well then slowly add a few tablespoons of the excess liquid from your sauce. When thoroughly blended, add the mix to your sauce and allow to cook through.

Kuzu Root Starch

Also known as Japanese Arrow Root, it comes in rock-like granules.

  • Mix 1 tablespoon of kuzu root starch with 1 tablespoon of water, then add to simmering sauce until thickened.
  • No change in flavor or texture

3. Add Some Pureed Veggies

Or throw in some pureed greens like cooked broccoli or cauliflower.

Veggies will neutralize the saltiness. This is also a great hack for adding more nutritious vegetables to your meals.

Raw Broccoli or Cauliflower

Raw broccoli and cauliflower soak up a lot of salty flavor as they cook.

  • Use fresh (not frozen) and only the florets.
  • Chop the florets very finely.

Don’t knock it ’til you’ve tried it! Veggies add bulk which helps neutralize the salty flavor of the sauce.

Mushrooms, and tomatoes — although not technically vegetables — will also do the trick. Adding an acidic ingredient — like tomato — will further absorb quite a bit of the salty flavor.


You can also add fresh mushrooms to your sauce. Do not use canned or frozen mushrooms.

  • Stir fry finely chopped mushrooms before adding to the sauce
  • Or add them directly to the sauce and hour before it is done

Tomato paste

Most of the time, tomato paste is used as a basic ingredient in making sauce. Mix the tomato paste slowly and stir until combined.

Add the tomato paste, a little at a time, stirring and checking to ensure that you achieve your desired taste.

RELATED: 3 Easy Hacks To Thicken Sauce

5. Add Sour Cream or Mozzarella Cheese

Dairy can counteract over salted food. Sour cream or a low-sodium cheese like fresh mozzarella, Swiss, goat, and ricotta are great fixes.

Did you know?

Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. – Wikipedia

Easy Bechamel Sauce Recipe

Béchamel is a standard white sauce.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heated milk
  • salt to taste
  • white pepper to taste
  • Optional: freshly ground nutmeg

Steps to Make It

  1. Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.
  2. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.
  3. Simmer, stirring frequently, over very low heat for 5 minutes.
  4. Season with salt and pepper to taste and add a little nutmeg, if desired.

Sooo good!

Sauce Q&A

Which cheeses have the most salt?

  • Halloumi (approx 330 mg sodium/serving)
  • Imported blue cheese (approx 325 mg sodium/serving)
  • Feta (approx 323 mg sodium/serving)
  • Processed cheeses (like string cheese) (approx 200-300 mg/serving)
  • Edam (approx 276 mg sodium/serving)

How do you thin sauce that’s too thick?

  1. Add about 1/4 cup of beef/chicken broth or tomato juice for each 1 cup of sauce. A little at a time.
  2. Stir the sauce to evenly distribute the new liquid.
  3. Cover the pot with a lid to avoid evaporation.
  4. Reseason if desired.
  5. Keep adding liquid a quarter cup at a time until it reaches the right consistency.

How do you fix salty sauce gluten free?

To Thicken Sauce with Gluten-Free Starches, Just Add:

  1. Cooking collagen powder
  2. Arrow root powder or kuzu root starch (Japanese arrow root)
  3. Any corn based thickener like cornstarch, masa harina, tortilla chips, polenta…
  4. Finely chopped raw broccoli or raw mushrooms
  5. Low-sodium cheese like mozzarella or goat cheese
  6. Tomato paste

How can I thicken my sauce?

There are many ways to thicken sauce. The easiest way to thicken sauce is to simmer it at a lower heat for longer. A slurry, roux, or cheese can also be added to thicken sauce faster.

How do you thin out sauce that’s too thick?

  • Add about beef/chicken broth or tomato juice a little at a time
  • Stir the sauce to evenly distribute the new liquid
  • Cover the pot with a lid to avoid evaporation
  • Reseason if desired

How to I thicken my keto sauce?

  • Reduction: Simmer (without a lid) until liquid reduces
  • Cooking collagen powder
  • Arrow root powder
  • Finely chopped raw broccoli or raw mushrooms
  • Ground chia seeds
  • Grated parmesan or cheddar cheese
  • Xanthan gum (sparingly)

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