SC - salt problem

[marilyn traber]

Anybody have any idea on how to use up about 1/2 gallon of unbearably salty
demi-glace? Our house guest [who seems to suffer insomnia or sleep-cooking]
decided my nice stock that i left merrily reducing overnight needed the
seasoning corrected and salted my unsalted stock. I did not know this until
I tasted it this morning, and got the surprise of my life...he cheerily
volunteered the info that he tried a bowl of it and it needed a bit of salt
so he went ahead and added some. GRRR!
So much for my freezer stocking...but i am scotts enough to resist the idea
of just throwing it away, and when redilluted to stock level, it just
doesn't cut it. Suggestions, anyone?
margali


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