Nevada-Sauce AKA Worcestershire Salt is full of a Worcestershire like flavor in salt form to add to any dish.
Needless to say, I created Nevada sauce as my substitute for Worcestershire sauce. While it took me a little time to come up with this recipe it was indeed worth it. You know what they say “Necessity is the motherhood of invention”. Normally I have a small jar of this sauce in my fridge. This salt is a wonderful way to add flavor to any protein.
Naturally, I think most people use salt and pepper on almost all of there savory foods. In fact, I got inspired to create my own recipes after reading one by Adam Perry Lang in “Charred and Scruffed”. It made me think why hadn’t I thought of that. Therefore I created my own recipes. In particular, I made this seasoned salt at the same time I made my Rosemary Wine Salt. Use this recipe as you would use Worcestershire Sauce.
Notes:
I have used this salt on beef, chicken, pork and even of some seafood. Not to mention, it is a great addition to any pantry. It brings a ton of flavor in any dish it is used in.
Nevada-Sauce AKA Worcestershire Salt
Ingredients:
- 1 recipe Nevada Sauce
- 3/4 cup of pink salt
Prep your dehydrator by placing a piece of parchment paper down on one of the trays.
Combine the salt and Nevada Sauce until it becomes a slurry.
Spread the salt mixture out along the tray so that it has a chance to dry out.
Turn on the dehydrator and turn on to 105 F for 12 hours. Place into a spice grinder or food processor and grind until a fine spice.
If not slightly wet, dry for another two hours in the dehydrator. Grind again in a spice grinder or food processor and grind to fine sand. Store for up to one month in a sterilized glass jar.
Nevada-Sauce AKA Worcestershire Salt
Equipment
Ingredients
- 1 recipe Nevada Sauce AKA Worcestershire Sauce See recipe on my blog
- 3/4 cup pink salt
Instructions
- Prep your dehydrator by placing a piece of parchment paper down on one of the trays.
- Combine the salt and Nevada Sauce until it becomes a slurry.
- Spread the salt mixture out along the tray so that it has a chance to dry out.
- Turn on the dehydrator and turn on to 105 F for 12 hours.
- Place into a spice grinder or food processor and grind until a fine spice.
- If not slightly wet, dry for another two hours in the dehydrator.
- Grind again in a spice grinder or food processor and grind to fine sand.
- Store for up to 1 year in a sterilized glass jar.
Notes
| Nutrition Facts | |
|---|---|
| Servings 72.0 | |
| Amount Per Serving | |
| Calories 2 | |
| % Daily Value * | |
| Total Fat 0 g | 0 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 271 mg | 11 % |
| Potassium 18 mg | 1 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 6 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
[…] never heard of before. I have also created some of my own spices or spice blends. For example, my Nevada Sauce Salt takes some time dehydrating but is so worth it. I also have a Powdered Jalapeno that I created to […]