Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Salting Sauces


Home Cooking 3

Salting Sauces

schoenfelderp | Jan 11, 2011 04:16 PM

Just a random thought from a novice: We season pretty much everything with salt to make the flavors pop. Why don't we salt things like balsamic vinegar or wine reductions, or even something like a buerre blanc? Or does everyone else do this while I remain in my own little world?

Any tips on what types of sauces to salt?

Want to stay up to date with this post?

Recommended From Chowhound