Serves 1
Directions
- 1In a small bowl, add 1/4 cup of wine into a 1/2 cup of sea salt.
- 2Let the mixture sit for at least an hour, but preferably overnight.
- 3Drain the excess liquid from the salt and wine mixture through a fine mesh sieve.
- 4Add chopped rosemary, sage, and a little bit of black pepper to the drained salt.
- 5Spread the salt mixture evenly to dehydrate.
- 6Dehydrate the salt using the lowest setting on your oven, an actual dehydrator at 125°, or by air drying.
- 7Break up any clumps that form during dehydration.
- 8Store the finished red wine salt in an airtight container.
Ingredients
- 0.5 Cup Sea salt
- 0.25 Cup Red wine
- Chopped rosemary
- Sage
- Black pepper
Equipment
Small bowlFine mesh sieveOvenDehydratorAirtight container
Tips
- Let the wine and salt mixture sit for at least an hour, or preferably overnight.
- To dehydrate, use the lowest setting on your oven, a dehydrator at 125°, or air dry, stirring often.
- Break up clumps before storing.
- Store in an airtight container for best results.
- This salt is great for adding depth to dishes and as a cocktail rim.
- It's a perfect way to use up leftover red wine.
- This recipe is simple to make and versatile in its uses.
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