Seasoned Salts

By lorik

Ingredients

• How to Use These Blends:
• Although these blends use fresh herbs, they will keep quite well in the cupboard for several weeks — at least! The low moisture and the salt itself both help preserve the mix, even at room temperature.
• Herby Lemon Salt (lemon + herbs): Use for poultry, appetizer dips, and fruit
• Espresso Pepper Salt (espresso + oregano + black pepper + Cayenne): Use for grilled meats and dry rubs
• Herbes de Provence (mix of fresh and dried herbs typically found in southern France): Use for fish, poultry, grilled meats, stews, and in homemade vinaigrette

Details

Adapted from thekitchn.com

Preparation

Step 1

Herby Lemon Salt:
Makes about 1/2 cup

2 tablespoons chopped fresh herbs, like fresh thyme, rosemary, and oregano
1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
Zest of one medium lemon

Add the herbs and 1/4 cup of the salt to a spice grinder or food processor. Pulse about 5 times until the herbs are small but before the salt becomes sandy. Mix with the remaining salt and lemon zest. Place contents in a glass container and store in a cool, dry place.

Espresso Pepper Salt:
Makes about 1/2 cup

1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
1 tablespoon fresh oregano
1 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon ground espresso

Place 1/4 cup of the salt, oregano, black pepper, and cayenne pepper in a spice grinder or food processor. Pulse about 5 times until the oregano turns into small pieces. Combine with the remaining salt in a medium mixing bowl. Add in the espresso and stir until the espresso is absorbed. Spread the mixture out in a thin layer on a piece of parchment paper and let dry overnight. Place in a glass container and store in a cool, dry place.

Recipe Note
•Don't have an espresso machine at home? Use instant espresso or strong-brewed coffee.

Herbes de Provence:
Makes about 1/2 cup

1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
2 teaspoons culinary lavender
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon fresh sage
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram

Loosely chop all of the fresh herbs and place them in a spice grinder or food processor. Pulse a few times or until they are about the same size as the dried herbs. Add the dried herbs, lavender, and 1/4 cup salt. Pulse 2 to 3 more times. Empty into a mixing bowl and stir in the remaining salt. Place in a glass container and store in a cool, dry place.