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How to rescue a salty gravy???

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Hi

I'm cooking for the first time from scratch a coq au vin in the slow cooker, and having just tasted the 'gravy' and it tastes very salty. The recipe is chicken thighs, bacon bits, mushrooms and onions, which I fried off before putting them in the slow cooker, and the gravy was made from red wine, chicken stock, balsamic vinegar, tomato puree.

Can anyone help give me ideas to take the saltiness away, so that I can use the gravy for the meal, instead of resorting to instant gravy.

Thanks
2016 is the year I am going to find time for me, and cherish the time I spend with my friends and family.
It is also time to save - Aim £4,000 - So far this year - £230/£4,000

Comments

  • nanto3girls
    nanto3girls Posts: 5,974 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    Add raw potato,i have heard this takes some of the saltiness away.
  • Honey_Bear
    Honey_Bear Posts: 7,481 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    Add several raw potatoes! They absorb salt while they are cooking.
    Better is good enough.
  • This_Year
    This_Year Posts: 1,344 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker Photogenic
    Was going to say raw potato but have been beaten to it. :)
  • CT19720
    CT19720 Posts: 1,482 Forumite
    Thanks very much for your replies, I added a couple of raw potatoes to the gravey and it really did the trick, so thanks again.
    2016 is the year I am going to find time for me, and cherish the time I spend with my friends and family.
    It is also time to save - Aim £4,000 - So far this year - £230/£4,000
  • nanto3girls
    nanto3girls Posts: 5,974 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    Pleased to be of service.
This discussion has been closed.
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