What to Do When You Added Too Much Vinegar or Acid

Too much vinegar, lemon, or wine can make a dish sharp and unpleasant. The key is to counterbalance, not remove — you can't take acid out, but you can push the flavor in other directions.

Add sweetness — sugar, honey, or maple syrup — to directly offset the sour note. Fat works too: a spoonful of butter, a drizzle of olive oil, or a splash of cream coats the palate and softens the bite. A starchy ingredient like potato or rice absorbs some of the acid. As a last resort, a tiny pinch of baking soda neutralizes acid chemically — but go very slowly, or you'll get a soapy taste.