It happens to the best of us—a slip of the wrist or a heavy hand with the bouillon can turn a perfect broth into a salt lick. Before you start over, try these pro-level fixes.
Dilution and Volume
The simplest fix is volume. Add more water, unsalted stock, or cream (if the recipe allows) to dilute the concentration of salt.
Acid and Sugar
Adding a splash of vinegar or lemon juice doesn't remove salt, but it distracts the palate. A tiny pinch of sugar can also help mellow out the harshness.