It's important to use salt in your cooking, but occasionally, you might be a little too heavy handed. If that happens, all is not necessarily lost. You could add an acid such as lemon juice or vinegar to tone down the saltiness if you’ve not gone overboard, or add more of an unsalted liquid like water or low-sodium stock to dilute it. Sometimes, though, you'll have to chalk it up to experience and learn from it for next time.

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Last updated by Luke Paton.

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