Discussion on 'How do you fix an acidic sauce?'

(2) On August 21, 2008 at 9:17 pm Shuggles [0] said:

Shredded carrot (approximately 1 medium carrot per cup of sauce) rids the sauce of acidity and you get the added vitamin bonus of carrot.

(1) On March 03, 2008 at 10:04 pm Kelamosa [0] said:

I tried suggestion 3 and it was right on. I suspected sugar would not improve the situation. Salt seemed to help a little. Just a pinch of baking soda and my slow cooker pot roast stew went fizzzz...and from almost ruined (used dash rice vinegar, dash worsteschire (sp??), 4 oz V8, dash balsamic vinegar) to perfectly balanced.

tyvm for your suggestion

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