Thursday, August 25, 2011
Get ready for one of the easiest, most useful recipes ev-ah. Herbed salt takes less than 5 minutes to make, but has myriad applications. Try a little on homemade french fries or potato chips. Or try a lot, a la salt-crusted fish. It's a simple touch that makes the dish just a smidge more special. It's also a great way to use up an overflow of garden herbs. I recently brought this to a From Scratch Club food swap and people clamoured for it!
Have any other suggestions for herbed salt use? I'd love to hear!
Makes Approximately 2 Cups
2 cups Kosher salt
1/2 cup finely chopped herbs
1. Wash and thoroughly dry your herbs (you can use any herbs you like - I went Provençal and used thyme, rosemary, tarragon and sage). Finely chop herbs.
2. Combine herbs and salt together. Store in an airtight container (you can use immediately, but I like to let it sit for a day or two to let the flavors marry). Keep in the refrigerator for up to one month.