DIY Infused Salt
Whether you're adding a bright citrus-herb sprinkle to roasted vegetables or a delicious kick to your steak, these salts deliver big flavor in tiny pinches.
Ingredients
Lemon, Thyme, Rosemary Salt
- 1 teaspoon lemon zest freshly dried & grated
- 1 teaspoon thyme freshly dried & chopped
- 1 teaspoon Rosemary freshly dried & chopped
- 1/2 cup coarse sea salt
Bourbon Bacon Salt
- 1/2 cup coarse sea salt
- 2 ounces bacon bits
- 1/2 tablespoons bourbon
Instructions
For the Lemon, Thyme, Rosemary Salt
- Chop and dry the herbs and lemon zest a few days in advance. Once dried, mix with the salt in a food processor and pulse until combined (and slightly pulverized, if using coarse salt).
- Pour into gift containers and decorate as you like.
For the Bourbon Bacon Salt
- Preheat the oven to 200°F.
- Place the bacon bits and salt in a food processor. Sprinkle on the bourbon so it’s not all in one place. Pulse to incorporate (and slightly pulverized, if using coarse salt).
- Spread the salt out on a baking sheet. Put the salt in the oven to dry for about 30 minutes. You can stir it and smooth it out again 1-2 times while drying, so it dries better.
- Let the salt cool completely. Then pour into gift containers and decorate as you like.
Notes
We used two different containers for the salt.
Nutrition
Calories: 29kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 11418mgPotassium: 12mgFiber: 1gSugar: 0.01gVitamin A: 10IUVitamin C: 1mgCalcium: 14mgIron: 0.2mg
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