Herbed Salt
Nutritional Info |
|
|---|---|
| Per pinch: about | - |
| cal | - |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 0 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 61 mg |
| - | |
With his kitchen brigade, Jean-Charles Dupoire, chef de cuisine of The Fairmont Royal York hotel in Toronto, whizzes up herbs with salt to season such dishes as roast pork, beef, lamb and poultry.
Ingredients
- 1/4 cup fresh rosemary or sage or oregano
- 1/3 cup kosher salt or sea salt
Preparation
Chop fresh rosemary leaves coarsely. In clean spice grinder or coffee grinder, pulse leaves with salt until pale and powdery.
Spread powder on parchment paper-lined rimmed baking sheet; bake in 225°F (110°C) oven until dry, about 10 minutes. Let cool.
Break up dried salt and store in airtight container. (Make-ahead: Store salt in airtight container for up to 1 month.)
Source : Canadian Living Magazine: April 2006
- Keywords : Bake; Condiments/sauces;
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