This insanely easy two ingredient Bourbon Salt is so quick to make and amplifies the flavor of just anything you decide to put it on.
🍽️ Why This Recipe Works
Simple – The instructions are very straight forward and simple. There is nothing complicated here. You’ll learn about how to make the flavored salt using the reduction method. Use it for all your favorite grilled beef or any recipe that calls for salt and use this as a substitute.
Endless Options – Take this recipe as a spring board for your culinary creativity. Try it with wine, whiskey, scotch or whatever alcohol you like. You will never get bored while creating these insanely delicious flavored salts.
Great for Gift Giving – Make up a few batches for the holidays, hostess gifts, or if you are visiting a friend’s house for the weekend.
Relatively Cheap – This is a great recipe that makes a lot of salt for the price.
🧂 Ingredients
Sea Salt – Large, coarse ground salt pulls in all that reduced bourbon for great flavor on anything you cook.
Bourbon – You don’t need top shelf here so grab a cheaper version and enjoy. Save a bit for yourself too! Chef’s privilege, right?
📝 Instructions
Step One: In a small saucepan, boil the bourbon, stirring occasionally. Reduce to simmer and allow to reduce to about 1-2 ounces. Stir every few minutes.
Step Two: Remove from the heat and stir in the salt.
Step Three: Preheat oven to 170 or the lowest it will go. Lay out a piece of parchment paper on a sheet pan and spread the bourbon salt on it. Put it in the oven and allow it to dry out for about 60-90 minutes. Stir every 15-20 minutes or so. Once the salt is dry and no longer showing any signs of moisture, store in an airtight container for up to three months.
❗ Expert Tips
Don’t leave the stove while the bourbon is on. You need to stay near and keep stirring it every couple minutes.
Watch the salt while it is in the oven so it doesn’t burn. You really just want to dry it.
Try sprinkling a little bit of this on a Reverse Sear Cowboy Steak for an outrageously amazing cut of meat.
Recipe FAQ
No, you are going to rub this on your meat before you cook it where a finishing salt you sprinkle at the end to “up the flavor” a bit.
Yes, you can.
Almost but not really. When you infuse salt, you will add dried herbs or dehydrated onions/ garlic to salt, mix and seal it up for a couple weeks to allow the flavors to meld together. For the bourbon salt, it is ready to use right after it cools from the oven.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
How to Make Bourbon Salt
Equipment
- Small sauce pan
Ingredients
Bourbon Salt
- 1 ½ cup Bourbon
- ½ cup Sea Salt coarse grind
Instructions
- In a small saucepan, boil the bourbon, stirring occasionally. Reduce to simmer and allow it to reduce to about 1 – 2 ounces. Stir every couple minutes.
- Remove it from the heat and stir in the salt.
- Preheat oven to 170 or the lowest it will go. Lay out a piece of parchment paper on a sheet pan and spread the bourbon salt on it. Put in the oven and allow to dry out for about 60-90 minutes. Stir every 15-20 minutes or so.
- Once the salt is dry and no longer showing any signs of moisture, store in an airtight container for up to 3 months.
Notes
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Staci Lewis says
Hi,
Do you have any pictures of what it should look like when you add the salt? Or how long it might take to reduce that much? I’m struggling between reducing not enough and too much 😞
Thanks!
Staci
Staci, I let it reduce until the liquid is almost gone. Step 4 in the photos is the consistency I look for. But, I wouldn’t worry too much, as the final step of baking it in the oven will take care of any remaining moisture.