Saffron Infused Sea Salt

Recipe Courtesy of Estate Chef Tod Kawachi


1 C St. Supéry Sauvignon Blanc

1/2 C Sea Salt

Pinch Saffron Threads


Simmer the wine with the saffron over low heat in a small sauce pan until reduced down to 1/8 C syrup. Allow the syrup to cool then mix well with the sea salt to coat evenly and then spread out thin layer on a parchment covered sheet pan to dry uncovered at room temperature for 2 days.  You may also dry in a dehydrator over low 125f for 4-5 hours.

Store in an airtight container.

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