A flavourful gift from the kitchen!
I am a big fan of flavoured finishing salts as even just a small sprinkle added before serving can lend a terrific pop of flavour to a dish. This particular infused salt is delicious on beef, chicken, pork and fish and the mixture can be stored in an airtight container for up to a year. If you’re interested in making a collection of flavoured salts for gifts, you might like this set of three recipes, including lemon salt, lime-cilantro salt and hot chili pepper salt.
Ingredients
- 1/2 cup (144 g) fleur de sel or other medium-grain sea salt
- 1/4 cup (60 mL) robust red wine
Method
- Put the sea salt in a glass jar and pour the red wine over it. Stir well to blend then cover the jar and let sit for at least 8 hours or up to 24, stirring several times while it rests.
- Preheat oven on lowest setting (mine is 170F). Line a small baking tray with parchment paper.
- Transfer the salt and wine mixture to a fine-meshed sieve and drain well, pressing down lightly on the salt with a spoon to squeeze moisture out.
- Spread the drained salt out in as thin a layer as possible on the parchment-lined baking tray. Place the tray in the warm oven and let sit for 60-75 minutes, stirring every 15 minutes, until salt is thoroughly dry. You can test this by stirring again and if the clumps are easy to break apart after 60 minutes, it is done.
- Let rest at room temperature for 2 hours before transferring to clean jars for gifting.
Makes 1/2 cup of infused salt; recipe can be doubled.
Constantly Cooking with Paula Roy 