Any ideas how to make a liquid seasoned salt with wine?
I purchased a delicious Flor de Sel Vino from the Macia Batle winery while in Mallorca last year. It is a liquid salt made with red wine and herbs (basil, thyme, oregano) that comes in a spray bottle. It is brilliant on salads or as a marinade for grilling. My little bottle has come to an end, alas, and since it is almost impossible to buy more I would love to try making it myself.
I have a bottle of the Matonegro base wine and could add good quality salt to that. The problem is the next step: dried herbs or fresh? Cooked or just steeped?
Anyone have experience making such a thing? Any tips would be very welcome!
I don't know that you could ever cut or process fresh herbs small enough to be sprayed through a nozzle, but you can grind dried herbs. For you 2nd question I suggest steeped, as I am nearing the 40th day of steeping the zest of a dozen lemons in 100 proof vodka to make summer limoncello.
Thanks, AreBe, I plan to strain the mixture once the herbs have released their flavors. Just not sure if (1) I should steep the herbs in only the wine, or the wine-salt solution (and for how long); and (2) if the whole thing should be brought to a simmer at any time. Most recipes I see call for wine vinegar but I don't want that vinegary taste. Your Limoncello sounds delicious!