If you uncork a bottle of red wine and have a little left over, you can always recork the bottle and pour that glass the next day. Another option to take advantage of it – or if you didn’t like its flavor too much to drink – is to use it for a sauce or stew. But there is also another very original alternative to make the most of your leftover wine: making wine salt.
It is a preparation that is as simple as it is versatile, as it is very easy and quick to make, while offering many possibilities to season your dishes. From the Instagram profile @digesti_on (145 thousand followers), cook Arantza Calle Abad shows how to make red wine salt and explains some of its culinary uses.
To make red wine salt you will only need about 50 milliliters of red wine and 250 grams of coarse salt. In a container, pour the salt and add the wine, mixing both ingredients well so that they are mixed. Do not add a lot of wine, better pour it little by little, otherwise the salt could break down.
Next, put the tray or container in the oven at 100 degrees, between 5 and 10 minutes, until you notice that it has dried completely. As Arantza explains, the process can be repeated as many times as you want depending on the desired intensity. Also, if you don’t have an oven, you can let the salt dry with the wine outdoors or in a warm place. Of course, away from the reach of children, pets or other animals such as birds and insects.
After the time has passed, remove the wine salt from the oven and let it cool before changing the container so as not to burn yourself. If it is compacted, you can separate it with a spoon. Finally, pour it into a salt shaker or a jar where you can always have it on hand.
This succulent dressing offers many possibilities to add a special touch to your recipes. In the text that accompanies her video, the chef emphasizes that “red wine salt can be used in a wide variety of dishes from meat and fish to vegetables and sauces.”
In addition, it is ideal for marinating meats, fish and vegetables. It should be added that wine enhances the flavor of the salt itself, so you will not need to use as much as in the case of conventional salt. In short, a simple but creative technique to enjoy new flavors in the kitchen.
