What is the best way to correct an excessive amount of oregano in spaghetti sauce? (2024)

FAQs

What to do if you put too much oregano in sauce? ›

You can try adding some water, and cooking the sauce (carefully, NEVER let it stick or burn) to reduce the flavor of the oregano. Or, you can portion the overly seasoned sauce into 2–4 cup packets and freeze to use as a base going forward.

The typical recommended dose ranges widely based in part on the relative concentration of essential oils. Oregano oil is usually well tolerated but side effects of higher doses can include abdominal discomfort, heartburn, constipation or diarrhea, nausea and vomiting, dizziness, and headache.

Add acid. Use acidic liquids like lemon or lime juice or vinegar to counteract the spiciness. You can even add a little ketchup or diced tomatoes to increase the acidity.

Dilute it with broth or milk: When all else fails, dilute your sauce with a salt-free broth, or milk and flour if it's a cream-based sauce. "Be sure to add a proportional amount of other key players such as herbs, when you are increasing the creamy factor," Theis notes.

If you added too much of hot sauce or something similar, counter with butter. Different items can be mitigated with different ingredients, but unfortunately not everything can be countered without it effecting the recipe.

Oregano Essential Oil Recipes

This highly concentrated oil can be diluted with olive or coconut oil, and applied topically or taken orally.

Flat or bland sauce likely needs a hit of something acidic to lift and enhance its flavors, such as a small splash of high-quality, flavorful vinegar, a squeeze of fresh lemon juice, or a few drops of not-too-fiery hot sauce.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

What to do when you put too much seasoning? ›

Adding fat such as oils, milk, or cream products can significantly take away the spice of a dish. The fat in the proteins will coat the tongue to protect it from spiciness.

Toss in Olives or Capers

Briny ingredients like olives or capers are another way to brighten up your pasta sauce while also introducing texture and depth of flavor.

Contadina's smooth and flavorful tomato sauce is seasoned with aromatics, sweet basil and oregano - key ingredients found in all good Italian kitchens.

If you're making a soup or a stew, add water, unsalted broth, any non-dairy milk (from coconut to oat), or cream to dilute the excess seasoning. Increasing the volume of the dish will spread out the spice or salt, and make each individual serving more palatable.

But when I've added too much of a good thing to my soup or stew, I drop in half a peeled apple. The flesh absorbs some of the excess seasoning while leaching out just a bit of sweetness to help balance the flavors.

When creating a sauce, one common mistake is not allowing the appropriate time for the ingredients to mingle. Some sauces are best fresh like pesto or guacamole because they contain fresh ingredients that break down or oxidize (per America's Test Kitchen). Other sauces require slow cooking to concentrate the flavors.

Add an Acidic Ingredient

It won't reduce the sodium level of your dish, but adding an acidic ingredient, such as lemon juice, vinegar, or even a tomato product, can neutralize the saltiness of a dish. Start with a dash or a squeeze, stir well to combine, and give it a taste before adding any more.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

What does oregano do to sauce? ›

It adds a freshness to the dish and compliments the flavour of the sauce, whereas dried herbs would not do this and leave a sharp taste in the dish which may not be desired.

Adding fat such as oils, milk, or cream products can significantly take away the spice of a dish. The fat in the proteins will coat the tongue to protect it from spiciness.

You can add extra broth, water, milk, cream (depending on the soup's base) to “water-down” the thyme flavor. Adding a neutral grain, such as rice or beans will help absorb it too.