Red Wine Salt

Serves 1
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Directions

  1. 1In a small bowl, add 1/4 cup of wine into a 1/2 cup of sea salt.
  2. 2In a small bowl, add 1/4 cup of wine into a 1/2 cup of sea salt.
  3. 3In a small bowl, add 1/4 cup of wine into a 1/2 cup of sea salt.
  4. 4Let the mixture sit for at least an hour, but preferably overnight.
  5. 5Let the mixture sit for at least an hour, but preferably overnight.
  6. 6Let the mixture sit for at least an hour, but preferably overnight.
  7. 7Drain the excess liquid from the salt and wine mixture through a fine mesh sieve.
  8. 8Drain the excess liquid from the salt and wine mixture through a fine mesh sieve.
  9. 9Drain the excess liquid from the salt and wine mixture through a fine mesh sieve.
  10. 10Add chopped rosemary, sage, and a little bit of black pepper to the drained salt.
  11. 11Add chopped rosemary, sage, and a little bit of black pepper to the drained salt.
  12. 12Add chopped rosemary, sage, and a little bit of black pepper to the drained salt.
  13. 13Spread the salt mixture evenly to dehydrate.
  14. 14Spread the salt mixture evenly to dehydrate.
  15. 15Spread the salt mixture evenly to dehydrate.
  16. 16Dehydrate the salt using the lowest setting on your oven, an actual dehydrator at 125°, or by air drying.
  17. 17Dehydrate the salt using the lowest setting on your oven, an actual dehydrator at 125°, or by air drying.
  18. 18Dehydrate the salt using the lowest setting on your oven, an actual dehydrator at 125°, or by air drying.
  19. 19Break up any clumps that form during dehydration.
  20. 20Break up any clumps that form during dehydration.
  21. 21Break up any clumps that form during dehydration.
  22. 22Store the finished red wine salt in an airtight container.
  23. 23Store the finished red wine salt in an airtight container.
  24. 24Store the finished red wine salt in an airtight container.

Ingredients

  • 0.5 Cup Sea salt
  • 0.5 Cup Sea salt
  • 0.5 Cup Sea salt
  • 0.25 Cup Red wine
  • 0.25 Cup Red wine
  • 0.25 Cup Red wine
  • Chopped rosemary
  • Chopped rosemary
  • Chopped rosemary
  • Sage
  • Sage
  • Sage
  • Black pepper
  • Black pepper
  • 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.