I took a sample to work and 3 of 5 folks said it was delicious but too salty. Someone said peel and quarter a russet ...and put in the the sauce before adding the cream.....that the potato will absorb some of the salt. Then take it out before adding the cream....said it was an old-time technique. Any thoughts? TIA!
Could work. It's also a technique used to reduce the "burned" taste in anything that's been scorched.
Your problem is that several of the ingredients in the sauce are pretty high in sodium. Aside from substituting them, or adding more cream, you don't have a lot of options if you're looking to recreate the sauce. Ya see why they say restaurant eating isn't healthy?
Try the potato trick and let me know if that helps.
Two things I did brought the saltiness down. First I changed the brand of Aus Jus mix packets from McCormicks (13% sodium) to Krogers Brand (11%)......a 15% reduction. Also, as I was reducing the Aus Jus chicken stock, I dropped in a peeled and quartered potato into the pot.......reduced for 1/2 the time....covered the pot and continued until potato started to get soft. Removed potato. Added another 1/4 cup of port and then added the cream. Reduced. PERFECT! Saltiness is right where I want it!
Two points....occasionally stir reduction so that potato doesn't stick. and try it with a flat iron steak....absolutely wonderful! No more flank steak for me!
There ya go. Both moves make perfect sense, so it's no wonder they worked. Good job! And yes, I love the flat iron steak. Actually, I just made them on Easter. Marinated in XVOO, lemon zest, garlic and rosemary, and then grilled to perfection. Awesome!