Herbed Salt
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.
Servings: 1/2 cup (125 mL)
Ingredients:
| 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 |
| - | |
-
1/4 cup (50 mL) fresh rosemary, sage or oregano leaves
1/3 cup (75 mL) kosher 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.)
Additional Information
Source
Canadian Living Magazine: April 2006
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