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Ingredients
- 1/2 cup dry buttermilk powder
- 1 tablespoon dried parsley for blending, 1 teaspoon reserved
- 1/2 teaspoon dried dill weed for blending, 1/2 teaspoon reserved (I used Litehouse freeze dried dill)
- 1 teaspoon onion powder
- 1 teaspoon dried onion flakes (or dried chopped onion)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons peices organic portabella dried mushrooms
- 1 teaspoon garlic salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon sugar
Preparation
Step 1
Instructions
Add all the dry ingredients except the reserved teaspoon of dried parsley and the ½ teaspoon of dried dill to your blender. Blend until a nice powder.
Hand mix in the reserved parsley and dill – you want to see some herbs in your mix.
Store dry mix in an air-tight container or jar in your pantry for 2-3 months or in the freezer for 6 months or longer.
Instructions