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I have pre-prepared a Bordelaise sauce (wine reduction + beef + beef stock + onions). Probably the beef stock I used (new brand) caused it to be overly salty. How can I save it? I read advises for other sauces to add sugar/acid (lemon/vinegar), would adding sugar (white? brown?) help for a wine based sauce?

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    As a sauce it will be diluted by the food. Put less (or no) salt it the food you are serving it with. – paparazzo Jan 7 '18 at 14:26
  • How "too salty" is is? A little or "oops did I make this with sea water"? – FuzzyChef Jan 9 '18 at 1:01

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