Rosemary Salt
Today we’re making a beautiful rosemary sage salt with lemon zest and garlic. It’s like a beautiful and delicious green sand and the smell is amazing. Use it on poultry, lamb, beef, braised pork, potatoes, carrots, or any root vegetable. This is good on everything. It smells absolutely incredible and the color is amazing. Leave this in your fridge so it doesn’t dry out.
Ingredients
- ½ cup kosher salt 125 grams
- 7 sprigs rosemary stripped, 8 grams
- 4 sprigs sage stripped, 4 grams
- 2 cloves garlic 10 grams
- ½ lemon zested, 1.5 grams
Instructions
- Place the ingredients in the food processor and pulse several times until the herbs have begun to break down.
- Run the food processor for about a minute until the salt has the appearance and feel of green sand.
- Place in an airtight container and store in the fridge for 2-3 weeks for optimal freshness, though it will last for months, but the color will change and the aromatics will begin to dry out.
Video
Notes
Notes:
- This is a half recipe which is great for 1-2 people.
- Don't use more garlic than the recipe calls for as it will make the salt too wet.