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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Herbed salt can be used at will on chops, steaks, guinea fowl, and the like. Great stuff.
To make the herbed salt, mince all the herbs and garlic as finely as possible - use a food processor, a blender, or a very good sharp knife. Mix with the salt in a fairly large bowl and let it stand for 24 hours at room temperature in order to dry out.
Place the herbed salt in an airtight jar and keep it in the pantry, larder, or refrigerator, to use when required.
Rub 2 tablesp