Spruce Salt, DIY Pantry
Use this salt from Jonathon Sawyer, chef of The Greenhouse Tavern in Cleveland, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note. André Baranowski
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Put these homemade condiments, flavor enhancers, and umami delivery schemes in your tool kit and you’ll be ready for whatever comes your way. These recipes first appeared individually as items in the 2015 SAVEUR 100.

"Spruce

Spruce Salt

Use this salt from Jonathon Sawyer, chef of The Greenhouse Tavern in Cleveland, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note.
"Keg

Keg Dreg Vinegar

Jonathon Sawyer of Greenhouse Tavern, turns party leftovers into vinegar. See the recipe for Keg Dreg Vinegar »
"Cured

Cured Egg Yolks

Make It: Cured Egg Yolks
"Mushroom

Mushroom “Soy” Sauce

Soy Sauce
"Bonito

Bonito Butter

Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak.
"GGS

GGS (Ginger, Garlic, and Shallot) Dressing

This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups.
"Burnt

Burnt Citrus Salt

This salt from Ari Taymor of L.A.’s Alma gets its smoky-bright flavor from charred citrus zest. It’s great on meat and fish—and potato chips, too.

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