’Nilla Salt

Published on Tuesday, March 25, 2008, by Roxanne Webber / Edit Post

I love salt, so I was excited to receive Le Sanctuaire’s vanilla sea salt as a birthday present. It’s a soft, sort of flaky salt that’s mixed with Taha’a vanilla. I’ve used it in both savory and sweet applications with good results so far. Scallops got a little finishing sprinkle before serving, and a béchamel sauce for a cauliflower gratin got a nice subtle hit of flavor from it. On the sweet side, I kept it simple, putting it straight onto some chocolate ice cream for the win. Next up: garnishing homemade caramels.

Le Sanctuaire Pure Sea Salt with Taha’a Vanilla (search using the Quick Find field under Shop), $43

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POST A COMMENT |4 Comments

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  • I think this product really finds its best niche when you garnish with it, or sprinkle it directly onto things that would get messy if you were to apply liquid vanilla--like caramels, ice cream, or as StuartHMB pointed out, fresh fruit or cheese. Plus, you don't have to contend with the alcohol flavor that a liquid vanilla would lend to these items if applied wet.

  • Any reason not to just add a good salt and vanilla? What does a combo product like this bring to the table?

  • Thanks for the ideas! I'm looking forward to trying the pizza--the combo of smoked provolone, apples, and the vanilla salt sounds very tasty.

  • Quick recipe for Apple Pizza:
    Your favorite crust
    Gravenstein Apple Cider Vinaigrette
    3 sage leaves
    1/2 C provolone
    1/4 C Smoked Provolone
    Fuji or Asian Pear, sliced very thin
    Vanilla Fleur de Sel

    Brush the crust with the vinaigrette and tear the sage leaves on top of that. Top with the cheese mixture and then spread the apples on top. Sprinkle with the vanilla salt and a light drizzle of olive...+READ

    Quick recipe for Apple Pizza:
    Your favorite crust
    Gravenstein Apple Cider Vinaigrette
    3 sage leaves
    1/2 C provolone
    1/4 C Smoked Provolone
    Fuji or Asian Pear, sliced very thin
    Vanilla Fleur de Sel

    Brush the crust with the vinaigrette and tear the sage leaves on top of that. Top with the cheese mixture and then spread the apples on top. Sprinkle with the vanilla salt and a light drizzle of olive oil. Bake until done.

    It also works well on Spinach salads with stone fruit; I've sprinkled it on persimmon slices or mango to eat. Also, rolled up goat cheese in a thin slice of pear and topped it with the salt. Yum.

    Toque Blanche in Half Moon Bay has a smaller jar for $11.99-COLLAPSE