Elevate every dish with your own handcrafted finishing salts. In this guide, we’ll walk you through making two gourmet blends—Black Garlic Salt and Herb Butter Salt—perfect for sprinkling on steaks, roasted veggies, popcorn, even chocolate. Jar them as gifts or keep them on hand to add umami-packed flavor anytime.

Why Make Your Own Flavored Salts?

  • Intense Flavor: Infusing salt concentrates and preserves delicate aromatics—no watery oils.

  • Customization: Control salt type, grind size, and ingredient ratios to suit your palate.

  • Great Gifts: Beautiful in glass jars with custom labels or twine.

1. Black Garlic Salt

Black garlic—garlic fermented under low heat and humidity—yields sweet‑savory umami compounds that transform plain salt into a deeply nuanced seasoning.

Ingredients (yields ~½ cup)

  • ¾ cup coarse sea salt or kosher salt

  • 4–6 cloves black garlic, finely minced

  • Optional: pinch of smoked paprika for color

Equipment

  • Mortar & pestle or spice grinder

  • Baking sheet and parchment paper

Instructions

  1. Dry the Garlic:
    Spread minced black garlic on a parchment‑lined baking sheet. Dry in a low‑oven (150 °F/65 °C) for 1–2 hours until no longer tacky but not browned.

  2. Grind & Blend:
    In a mortar (or grinder), combine dried garlic with salt. Pulse until garlic flecks are evenly distributed and the salt has a uniform grayish‑purple hue.

  3. Optional Smoky Twist:
    Stir in a pinch of smoked paprika for an extra layer of flavor and a warm tint.

  4. Jar & Label:
    Transfer to an airtight jar. Store in a cool, dark spot—will keep for 6–12 months.

Use it on: grilled steaks, roasted mushrooms, scrambled eggs, or even dark chocolate truffles.

2. Herb Butter Salt

Imagine the aroma of melting herbed butter captured in salt form—ideal for finishing grilled corn, baked potatoes, or sautéed greens.

Ingredients (yields ~½ cup)

  • ½ cup fine sea salt (finely ground for smooth blending)

  • 2 TBSP dried mixed herbs (e.g., thyme, rosemary, parsley)

  • 2 TBSP freeze‑dried or powdered butter (see note)

  • 1 tsp garlic powder (optional)

Note: If you can’t source powdered butter, gently grind 1 TBSP of unsalted butter granules or combine 1 TBSP melted butter with salt, then thoroughly air‑dry before mixing.

Equipment

  • Small bowl

  • Whisk or fork

Instructions

  1. Combine Dry Ingredients:
    In a bowl, whisk together salt, dried herbs, and garlic powder.

  2. Incorporate Butter Flavor:
    Add powdered butter and whisk until the mixture is homogeneous.

  3. Break Up Clumps:
    Pass the mix through a fine sieve or pulse in a spice grinder for 5–10 seconds.

  4. Jar & Store:
    Seal in a glass jar. Keeps for 3–6 months at room temperature.

Use it on: hot popcorn, steamed veggies, garlic bread, or grilled fish.

Tips & Variations

  • Grind Size Matters: Coarse salts work as finishing salts; finer grains blend evenly in recipes.

  • Air‑Drying: Spread infused salt in a thin layer on parchment to dry out any remaining moisture before jarring.

  • Creative Add‑Ins: Mix in citrus zest, chili flakes, dehydrated mushrooms, or truffle zest.

  • Labeling: Print your own stickers or hand‑letter kraft tags for a homemade touch.

Storage & Shelf Life

  • Airtight is Key: Keep salts sealed away from humidity.

  • Cool, Dark Spot: Sunlight degrades color and flavor.

  • Best By: Use within 6 months for peak potency.

Harness the simplicity of salt and the power of flavor to craft these gourmet finishing salts. Whether you’re seasoning your weeknight dinner or gifting friends and family, these blends bring a restaurant‑worthy flourish to every bite. Enjoy your culinary creations!