How to Fix Soup, Gravy or Sauce That Has Too Much Salt

1. Add Water: One way to reduce the saltiness is to add more water. Be sure to taste test as you go, as you can easily add too much water. This technique works best for soups or sauces that do not have any solids.

2. Add a Neutralizer: Another method to reduce saltiness is to add a "neutralizer". These can include sugar, honey, or acid. Start by adding small amounts and slowly increase until the saltiness is more balanced.

- Sugar and Honey: These sweeteners can balance the salty flavor. They are best for soups and sauces with a savory flavor profile.

- Acid: A drop or two of acid can also help neutralize the saltiness. Citric acid (from lemon juice) or acetic acid (from white vinegar) are two good options.

3. Add Fat: Adding fat, such as olive oil or butter, can help to mellow out the salty taste. This works well for soups, gravies, or sauces, but be careful not to add too much or the dish may become greasy.

4. Use Potatoes or Bread: Starchy foods, such as potatoes or bread, can absorb the salt. Simply add small pieces or slices of the starchy food to the dish and let them soak up some of the salt, stirring occasionally. Once they have absorbed the desired amount of salt, remove the pieces.

5. Serve Over Less Salty Foods: If all else fails, you can serve the soup, gravy, or sauce over a bland food. This can help to balance out the saltiness.

Remember, to taste the dish as you make changes, as it's easy to overcompensate and make the dish too bland or sweet. Start with small adjustments and keep testing until you reach the desired balance.