Does the use of lower-sodium sauces help? Won't the cooks just add more sauce if they find that the food is plain?

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Accepted Answer

Lower-sodium sauces definitely help to reduce the amount of sodium added to the dish when it is used as a 1:1 substitution. Most importantly, the cook should understand the rationale for using lower-sodium sauces and should follow the preparation instruction on the product. The cook should also consider adding herbs and spices or natural chicken stock to enhance the flavours of the dishes.

Does the use of lower-sodium sauces help? Won't the cooks just add more sauce if they find that the food is plain?

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