Syrah Infused Finishing Salt

During the holiday season, the gift of giving warms my heart so much. Whether choosing the perfect present for a very special person, or just sharing some love with your friends and neighbors, I’m always excited to show appreciation for having them in my life. Syrah Infused Finishing Salt is inexpensive, easy to make, and is a great gift for any foodie. The salt has a strong wine fragrance with faint flavor and is great sprinkled on beef, a salad, or even used to rim a glass for a perfect cocktail. And, I must admit…it’s just so durn purdy!

NOTE: Syrah Infused Finishing Salt is very simple to make; however, drying time varies depending on how humid the environment is. Plan on up to three days.

Ingredients & what you will need:

• Approx 1.5lbs coarse ground sea salt (plus more on hand just in case you need it); Fleur de sel is even better if you feel like spending the extra money – the texture is phenomenal
• 1 750ml heavy bodied red wine; Syrah is a good choice*
• 1 large pot
• 1 rubber spoon/spatula
• 1 extra large sheet pan
• Parchment paper
• Jars/containers of choice to put finished salt in

Instructions:

Pour wine in a large stock pot. Bring to a boil, reduce heat to a medium simmer. Allow wine to evaporate until desired consistency. This takes approximately 30 minutes; can vary due to difference in pot size/thickness, amount of sugar in wine, etc. You don’t have to stand over the pot; however, don’t leave it for long amounts of time. Check every few minutes. It should be thick, but not syrupy (there’s a risk of the salt sticking together if the wine is over-reduced).

After wine has reached desired consistency, remove from heat. Pour into a glass bowl and allow to cool for about 20 minutes. If the reduction is too hot, of course the salt will melt.

After cooled, start adding sea salt a handful at a time and mixing.

After you’ve added enough salt to adsorb the wine reduction, the salt should appear just slightly wet.

Cover the sheet pan with parchment paper. Pour the salt onto the pan, spreading as evenly as possible and gently pressing down.

Lightly cover with more parchment. That’s it. Now you’re done until it dries. I put mine in the oven – no heat! – to keep it safe and out of the way. Just don’t forget if you’re going to preheat to bake!

After 24 hours, check on salt. Stir. If still damp, flatten again and allow to dry longer until there is no moisture left.

*How to choose what wine to use:
You want a full-bodied red (white will not work). I chose a Syrah because of the pepper essences. A Cabernet Sauvignon or Merlot would work equally as well. It’s really up to you. The salt doesn’t doesn’t have an overpowering wine flavor, but the smell is strong. I recommend purchasing a decent bottle you would enjoy drinking; no “2 buck Chuck” or $50 bottles please. I chose a bottle of Chateau Los Boldos from Chile for this application.

Syrah Infused Finishing Salt jars are great during the holidays and are perfect anytime gifts as well. Hope everyone enjoys a safe and jolly holiday season this year and all those that follows! Cheers! And remember to always have fun in the kitchen!

Related:
DTG Low Sodium Rub