Herbed Salt

Author: Canadian Living

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
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Herbed Salt