Herb Infused Salt And Pepper Food
HOMEMADE HERB SALT
Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 2h5m
Yield 72
Number Of Ingredients 4
Steps:
- Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
- Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 1760 mg
HERB-INFUSED SALT AND PEPPER
Have salt and pepper grinders? Spice up your dishes with a hint of herb in your seasonings. Found at the local Farmer's Market.
Provided by Public Foodie 1
Categories < 15 Mins
Time 5m
Yield 2 Grinders
Number Of Ingredients 6
Steps:
- In small bowl combine peppercorns, lemon rind and lemon thyme. Pour into grinder.
- In separate bowl, combine sea salt, blood orange and rosemary. Pour into grinder.
- Use as a replacement for normal salt and pepper to spice up your recipes!
Nutrition Facts : Calories 2.2, Sodium 13953.1, Carbohydrate 0.6, Fiber 0.3, Sugar 0.2, Protein 0.1
HERB SALT
Steps:
- Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
- Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.
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