Wine- Salt Rub

(from Lucianolinda’s recipe box)

Source: The Essential New York times Grilling Cookbook

Categories: seasonings

Ingredients

  • 2 cups fruity white wine such as Riesling or gewürztraminer
  • 3/4 cup coarse salt
  • 2 Tbsp. fresh thyme leaves
  • 2 strips lemon zest, finely chopped
  • 1 cup granulated sugar

Directions

  1. In a medium heavy-bottomed saucepan over medium heat, simmer the wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down until you have 2 Tablespoons wine remaining.
  2. In a food processor, combine the salt, thyme leaves, lemon zest and reduced wine. Pulse again until the mixture is the texture and consistency of damp sand. if mixture is moister, spread it out onto a baking sheet and let it dry several hours or overnight on the counter. (If it is really humid outside, place the baking sheet inside a cold oven.
  3. Store rub in an airtight container in the refrigerator for up to 1 month.
  4. To use: Spread rub all over meat and cover meat tightly with plastic wrap and refrigerate for 3 to 8 hours.

  5. makes about 2 cups

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