I'm making foodie gift baskets as gifts this year, and I'd like to include several varieties of flavored/infused salts. Got some ideas in mind, including wine-infused and balsamic-infused varieties, but not sure how to go about making those two. Would I just lightly grind some of the liquid into the salt? maybe reduce them a bit and then add? I'd like for the finished salt to be dry, but it's okay if they're a little moist. I'd like the infused flavors to be pretty punchy, if possible. (also, if you've ever made/tried any flavor of salt that's knocked your socks off, feel free to share!) :)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)