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.
- Portion size 125 servings
- Credits : Canadian Living Magazine: April 2006
- 1/4 cup fresh rosemary
- 1/4 cup sage
- 1/4 cup oregano
- 1/3 cup kosher salt
- 1/3 cup sea salt
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.)
Nutritional facts <b>Per pinch:</b> about
- Sodium 61 mg
- Protein 0 g
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 0 g