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Sunday, April 3, 2016

Vanilla Salt


This unusual condiment is surprisingly delicious. In the United States, vanilla is usually paired with sweet dishes, but in other cultures and cuisines it's paired with savory foods. So think of it as a spice, like cinnamon, which is as good in apple pie as it is in lamb tagine.

You can use vanilla salt as an elegant finishing salt, to garnish seafood, pan-toasted nuts, and the rims of cocktail glasses. Or substitute vanilla salt for regular salt when making desserts (like Dreamy Dark Chocolate Mi-Cuits).

  • ½ cup sea salt
  • 1 vanilla bean


  1. Add the salt to a mixing bowl.
  2.  Split the vanilla bean lengthwise and use the dull side of a knife to scrape out the seeds. Add them to the bowl with the salt.
  3. With clean fingers, squeeze clusters of seeds to break them up and disperse them evenly throughout the salt.
  4. Cut the vanilla pod into pieces that will fit inside the clean, airtight, glass container you will use to store the salt. Once they are inside, transfer the salt to the container. Close it, label it, and store at room temperature. The longer you store it, the stronger the vanilla aroma will be. If it ever becomes too strong, mix in more salt to dilute it.

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