Rosemary Salt

Rosemary Salt


Full Recipe
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested

Weighted Recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

1. Remove rosemary needles from their stems.
2. Remove Sage leaves from their stems.
3. Peel and roughly chop the Garlic.
4. Add the Salt, Rosemary, Sage, and Garlic to a food processor.
5. Zest the lemon into the food processor on top of the other ingredients.
6. Blend the salt. Pulse it at first, and then let run for about 30 seconds.
7. Stop the processor. Using a rubber spatula, make sure to incorporate any bits that may be stuck to the bottom or sides.
8. Continue blending for about another 30 seconds to 1 minute.
9. Keep in Tupperware in the fridge.

Great on just bout anything; Poultry, Lamb, Beef, Fish, Pork, Potatoes, Carrots, Melted Onions

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