Cabernet Sea Salt

February 6, 2019

This lovely salt could not be easier to make. Try using it as a finishing salt on steaks right off the grill, roasted vegetables, the rim of glass of sangria, avocado toast, sliced tomatoes and deviled eggs. I promise you will feel smugly satisfied each time you use a pinch.
Here’s how to do it: Reduce 3 cups of drinkable (but certainly not
expensive!) Cabernet Sauvignon until it’s syrupy and thick. Do this by
bringing it to a boil and then reducing it to a simmer until it’s thick
enough to coat the back of a spoon. Once the reduction starts to
thicken, keep an eye on it as it can go from thick to a burnt coating on
the bottom of the pan quickly. The amount of time it takes to reduce
will depend on the level of heat and size of the pan, estimate about
30 minutes. Let it cool before stirring in 1 cup of sea salt (I like to use
coarse). Stir until the salt has completely absorbed the wine and has
changed color to a deep, rich red. Spread it onto a baking sheet with
rim and allow to air dry for 2 days, stirring occasionally. You can also
dry it in the oven at 170°F for 3-4 hours. It keeps indefinitely.

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