How to counteract too much lemon in pesto? (5+ ways)
In this brief guide, we will answer the question, “How to counteract too much lemon in pesto?”. We will also elaborate on the possible different ways which will help you to counteract too much lemon in pesto.
How to counteract too much lemon in pesto?
To counteract too much lemon in pesto:
- Add alkaline-based products such as baking soda
- Add sweetening agents such as sugar, and honey
- Dilute the sauce
- Add cheese or other fatty ingredients to balance the lemon in the pesto
- Add calcium carbonate to neutralize the acidic flavor of lemon
- Add salt to cut the bitterness
What are the different ways to counteract too much lemon in pesto?
If you have added too much lemon in a pesto dish, and are hopelessly trying to discover some possible ways to counteract it, do not panic. Here we have shared many different ways to help you counteract too much lemon in pesto and will also make it appropriate to serve.
Consider the following approaches:
By the use of alkaline-based products
If you have added too much lemon to pesto, do not get worried. It can easily be counteracted by the addition of alkaline-based products such as baking soda or calcium carbonate.
Lemon juice has an acidic nature while alkaline products have a basic nature. Mixing both the ingredients help to neutralize the taste of lemon in pesto.
Combining the baking powder with the pesto will reduce the sourness of the lemon in the recipe and will also lower the pH of the dish.
On mixing the baking soda, bubbles will be formed. This is a clear indication of the neutralization of the acidic taste.
Make sure to sprinkle the baking soda on the overall surface of the dish rather than in one place. Keep stirring the dish until all the bubbles vanish.
Add calcium carbonate to neutralize the acidic flavor of lemon
If you do not have baking soda, another way you can counteract the acidic flavor of lemon in pesto is by adding calcium carbonate. Calcium carbonate is also alkaline in nature and works the same way as baking soda.
Add sweetening agents such as sugar, and honey
Sweeteners can work really well to offset the acidic flavor caused by too much lemon in pesto. These will not directly lower the pungency but will give a different flavor that will help to distract the taste buds with the complexity of flavors.
For instance, too much lemon in pesto can be counteracted by adding a teaspoonful of sugar or honey.
Mix well after adding a sweetener, letting the flavors blend thoroughly. Be sure to add one spoon at a time tasting after every addition or your dish will have a sweeter taste.
Sugar works well in hot dishes, as it is easier to mix the granules of sugar while honey works well in cold dishes.
Caramelized onion can also be used to reduce the effect of lemon in pesto.
The addition of salt will also cut the bitterness
If you realize that you have added too much lemon to pesto when tasting the meal and you haven’t lost the option of cooking the dish any further to change its consistency, try counteracting the excess lemon flavor by adding water and salt and then cooking it for some more time.
Around 1 to 2 teaspoons of salt can work to reduce the tangy flavor of lemon. You can use pure table salt or sea salt. This will dilute the flavor of too much lemon from your dish making the consistency perfect. Salt can also be combined with sugar to further increase the effect.
Addition of some fat such as oil, butter, or cheese
Pesto already includes fatty ingredients such as parmesan cheese and olive oil. Just increase the content of these ingredients and you are good to go.
The fatty components absorb the sourness of lemon in the recipe and provide a more good taste to the dish.
The fat content of parmesan cheese, olive oil and butter works wonders to counteract the acidic flavor of lemon is pesto.
Dilute the dish
You can dilute the flavor of lemon by decreasing the ratio of lemon in pesto to all other ingredients.
If you have added too much lemon to fresh basil pesto, to counteract it add more of the fresh basil leaves, garlic and other base elements but do not add lemon.
This approach has the advantage of being adaptable as it can be used with any dish or drink that comprises lemon.
We hope these approaches will help you save your dish. Still, if nothing goes well, forget it. Learn your lesson and you may start again.
Conclusion
In this brief guide, we have provided an answer to the question “How to counteract too much lemon in pesto?”. We have also elaborated on the possible different ways which will help you to counteract too much lemon in pesto.
