Angel Biscuits dressed with Amagansett Sea Salt at Gramercy Tavern, NYC

Sockeye salmon | Oceana NYC

chocolate chip cookies dressed with Amagansett Sea Salt at Gramercy Tavern, NYC

Barca venison

Mast Chocolate Sea Salt Bar

Chocolate Caramel Tart by Claudia Fleming at Gramercy Tavern takeover

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Salt is a natural flavor enhancer - a light dressing of Amagansett Sea Salt (just a couple of grains per bite) boosts and intensifies the flavors already in your ingredients. In addition, a few grains of our salt on top of foods add a 'to die for' soft crunch and an exciting visual appeal.

Our Pure Amagansett Sea Salt brings the taste of the ocean and is the go-to salt we use on everything. We turn to our flavored blends when looking for something tasting and looking a bit different or wanting an additional nuanced taste layer. Use our infused and flavored finishing salt blends in the same way you use our unflavored sea salt. Here are some salt/food pairings we use in our kitchen:

Pure Sea Salt- Anything and everything, savory and sweet, benefits from a light dressing of our salt. Bring out flavors, add visual interest, and create wonderful textural appeal.

Herbes de Provence Salt- Great on roasted veggies and potatoes. Fantastic on a steak right off the grill — no need to salt before. Helps make roasted chicken taste like the French countryside.

Lemon Zest Salt - Seafood and veggies. The lemon brightens and the salt amps up flavors. 'Nuff said.

Dill & Fennel Salt- Bobby Flay's crew says to try this blend "sprinkled on roasted vegetables and in a Bloody Mary." Who are we to disagree? We also suggest trying it on fish. And sausage.

Merlot Wine Salt - Pairs well with grilled, roasted, braised, and cured meats and fish and earthy and full-bodied vegetables. We use this blend all the time on steak, grilled striped bass, mushrooms, beets, carrots, parsnips, fennel, and broccoli. The plum color adds a visual boost to white-colored foods like mozzarella and cauliflower. Also, a fun idea: scoop vanilla ice cream, drizzle with high-quality olive oil, then sprinkle with the Merlot Sea Salt — delicious!

Rosé Wine Salt - on sliced tomato or salad; also ideal for flaky white fish, such as flounder, sautéed shrimp, or bay scallops. Sauté in olive oil, then finish with this salt. The hot pink flavor plays well on any white-colored dish.

Truffle Salt - We love this on roasted duck, adore it sprinkled on top of a light pasta — like pumpkin ravioli with brown butter sauce — and think this salt is perfect for making creamy scrambled eggs even more perfect. Oh yes, this blend is a must-have for popcorn!

Aleppo Pepper Salt- When our foods need a bit of spicing up, we reach for this blend. Not hot, but tangy, this salt blend pairs perfectly with vegetables, seafood, and the rim of your cocktail glass. Think of hot honey carrots (see the recipe here) and chicken wings.

Please visit our Recipes section to read and see some of our favorite ways others use our extraordinary sea salt. Enjoy!