f00d's Profile

Darby, adding unsalted fat such as unsalted butter or heavy cream (sauces, mashed potatoes, etc... what doesn't go better with heavy cream) does the trick without dilliuting the other flavors too much. Adding more of a starch ingredient (pasta, potato) will help a lot. If it's something that can take water, try adding water and then straining some off.
None of these are ideal of course, but they can turn something from inedible or blah, into totally decent.

Remember to correct the seasoning and acid balance afterwords... it is often easier to overcompensate than it would seem.

So good. So good.