Glad ot worked out- adding unsalted steak was an inspired solution, I'd say. When I get chicken base (or broth) these days, I always get the low sodium versions. Not because I'm cooking low-salt dishes, but simply to have control over the level of saltiness in the end. Most of the broths and all of the bases just seem to be chock FULL of salt for flavor's sake. I can understand why they do this, but at the same time I could wish the beef bases and broths were as easy to find in low-sodium versions as the chicken ones. As I said, I'm not practicing salt-restricted cooking but I like to know about how much is going in there. Lately the only way to do this is to do it all completely from scratch, and I don't always take the time to do that.