Homemade Flavored Salts
type of salt to use
Coarse salt, like coarse sea salt, kosher, and Maldon are preferred.
reduction method
This is a technique using liquid and reducing it to a syrup, making the flavors more intense and increase the viscosity so the salt will not dissolve on contact.
Method: In a pot, bring 3 cups of liquid per cup of salt to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes. Immediately add salt and stir. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also “heat dry” in the oven at 170°F or lower for 2 hours stirring frequently, about every 15 to 30 minutes. Once dry, store in an air-tight container.Flavor ideas: red wine, bourbon,whisky, scotch
Recipe: Red Wine Sea Salt
Uses: grilled meats, lamb, steak, dark chocolate (just a little)
Red Wine Sea Salt
Ingredients
- 3 cups red wine
- 1 cup coarse sea salt
Directions
- In a pot, bring wine to a boil. Reduce heat to a simmer and simmer until reduced to a syrup thick enough to coat a spoon. Once the reduction starts to thicken, keep an eye on it as it can go from thick to burnt quickly. The amount of time it takes to create the reduction will depend on the liquid used and the size of the pot, estimate 15 to 20 minutes.
- Once reduced, immediately add salt and stir until the salt has completely absorbed the wine and has changed color. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
dry method
This technique infuses salt with “dry” ingredients like herbs. A food processor is ideal but not necessary. Vegetables and fruits with low water content can be used as well.
Method: Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. The amount of ingredient to pair with the salt is based on your tastes; start with 1 teaspoon per 1/4 cup of salt and go from there. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also “heat dry” in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.Flavor ideas: rosemary and citrus, thyme, tea leaves and lavender, dried mushrooms and sage, dehydrated fruits, garlic, sundried tomatoes, citrus, lavender, chilies, combination of fresh herbs
Recipe: Rosemary Lemon Sea Salt
Uses: Roasted or baked chicken, grilled meats, ricotta cheese toasts, sliced tomatoes, fried foods, eggs
Rosemery Lemon Sea Salt
Ingredients
- 1 cup coarse sea salt
- 3 tablespoons fresh rosemary leaves
- Zest from one lemon, grated
Directions
- Combine ingredients in a food processor and pulse until all ingredients are of similar size and combined. If you do not have a food processor, chop ingredient used for flavor as small as possible. Combine with salt in a bowl; stir and muddle (smash together) until well combined.
- Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently, about every 15 to 30 minutes. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently.
- Once dry, store in an air-tight container.
wet method
This technique uses a thick “wet” flavoring such as condiments.
Method: Combine ingredients in a large bowl or food processor. The amount of ingredient to pair with the salt is based on your tastes; start with 1 tablespoon per 1/2 cup of salt and go from there. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also “heat dry” in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.Flavor ideas: Sriracha, mustard, hoisin sauce, chipotle/adobo sauce
Recipe: Sriracha Lime Salt
Uses: Fried foods, red meat, chicken, roasted or grilled vegetables, popcorn, grilled meats, rims of cocktail glasses, avocado toasts, sliced tomatoes, eggs
Sriracha Lime Salt
Ingredients
- 1 cup kosher salt
- 1 1/2 to 2 tablespoons (depending on desired heat level) Sriracha
- Zest of 1 lime, grated
Directions
- Combine ingredients in a large bowl or food processor. Stir (or pulse) until combined and salt has completely absorbed the flavoring and changed colors. Pour onto a baking sheet or a piece of parchment paper and allow to air dry for 2 days, stirring frequently. You can also "heat dry" in the oven at 170°F or lower for 2 hours stirring frequently. Once dry, store in an air-tight container.
