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.
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?
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.
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.
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How to Make Bourbon Salt
- Small sauce pan
- Sheet Pan
- 1 ½ cup Bourbon
- ½ cup Sea Salt coarse grind
- 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.