Vanilla salt being a relatively new idea for being used as a condiment is probably the least known vanilla infused ingredient. Cooks often forget the importance of the role that salt plays in both sweet and savoury dishes, helping to cut the sweetness and enhance the integral flavours of the sweet or savoury dish.
Salt is a flavour enhancer, enhancing the flavours that are already there. What makes vanilla salt so versatile is that it can be used in both savoury and sweet food. A sprinkle of vanilla salt on chocolate chip cookies, brownies or caramels are an example of how to use vanilla salt in sweet goods. A sprinkle of vanilla salt on roasted vegetables or seafood bring out the flavour of the dishes whilst adding just a touch of that wonderful vanilla flavour. Fantastic with white fish and shellfish, especially scallops and when used carefully in salad dressings or creamed vegetables. It can also be used to finish anything chocolaty - ice cream, brownies and shortbread or caramel. Delicious blended with unsalted butter, or sprinkled on sliced pineapple.
If you have never used vanilla sea salt, give it a whirl. Its subtle flavour is absolutely perfect for a variety of sweet and indeed savoury treats such as Sweet and Salty Brownies, Caramels and Chocolate Tarts and on savoury items such as pan seared scallops and fresh lobster. Imagine vanilla flecked salt rimming your favourite margarita!! The possibilities are endless.
Preperation: 10 Mins
Cook Time: 40 Mins
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- 250 grams sea salt or fine table salt.
- 2 vanilla pods, split lengthwise and scraped, seeds reserved.
- Dry the Vanilla Pods in the air for 2 or 3 days so that the pods are quite dry before adding them to the salt, if the pods are not dry the salt will draw the moisture from the pods and the salt will .set quite hard.
In a large bowl, combine sea salt and vanilla seeds. Use the tips of your fingers to rub the vanilla seeds into the salt until thoroughly combined.
Store in a jar with the vanilla pods, adding the pods to the salt will slowly strengthen the vanilla profile, cover tightly, label, and store in a cool, dry place.