A Gourmet Finishing Salt with Deep, Bold Flavor
✨ Prep Time: 5 minutes
⏱ Dehydrating Time: 20–24 hours
🔥 Temperature: 135°F (57°C)
🍷 Makes: About 1 cup of red wine salt
Why You’ll Love This Recipe
This Homemade Red Wine Salt adds a touch of luxury to any dish — rich, savory, and beautifully tinted with the deep hue of red wine. Perfect for sprinkling over grilled meats, roasted vegetables, or even fresh tomatoes and burrata. It’s simple, elegant, and a fun kitchen DIY that brings gourmet flavor to your everyday meals.
You can make it right in your Magic Mill Dehydrator, or use your oven if you don’t have one.
Ingredients
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1 cup sea salt (fine or medium grain)
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⅓ to ½ cup red wine (choose a darker, full-bodied wine like Cabernet Sauvignon or Merlot for deeper flavor)
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Optional: fresh rosemary, thyme, or other herbs for a fragrant flavor infusion
Instructions
1. Prepare the Base:
Line one of your Magic Mill dehydrator trays (or a half sheet pan if using the oven) with parchment paper. Spread the sea salt evenly to cover about half of the tray’s surface area.
2. Add the Wine:
Slowly pour the red wine over the salt until it’s evenly saturated — about ⅓ to ½ cup, depending on the texture of your salt. The wine should sit just above the surface, lightly covering the salt without making it soupy.
3. Add Flavor Boosters (Optional):
For a gourmet touch, scatter a few sprigs of fresh rosemary or thyme over the salt before drying. As it dehydrates, the herbs infuse the salt with subtle earthy notes.
4. Dehydrate:
Set your Magic Mill dehydrator to 135°F and dry for 20–24 hours, or until the mixture is completely dry and crisp. (If using an oven, set it to the lowest temperature and prop the door open slightly to allow airflow.)
5. Finish & Store:
Once dry, break apart the salt with your fingers or pulse it in a blender for a finer texture. Store in an airtight glass jar or container at room temperature.
Serving Ideas
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Sprinkle over steak, roast beef, or grilled vegetables for a burst of umami-rich flavor.
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Use as a finishing touch for my Classic French Beef Bourguignon — it deepens the wine notes beautifully.
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Add a pinch over fresh-cut tomatoes, goat cheese, or burrata for a simple, elegant appetizer.
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Perfect for homemade gifts — just package in small jars with rosemary sprigs for a rustic touch.
Tips & Variations
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Wine Choice: Darker red wines (Cabernet, Syrah, Merlot) create a more intense, full-bodied flavor and deeper color.
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Texture Preference: Blend your finished salt for a finer texture, or leave it coarse for a rustic presentation.
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Storage: Keep sealed in a dry container — it’ll last for up to 6 months.
