Rosemary Salt
User Reviews
5
2 reviews
Excellent
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Prep Time
5 mins
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Cook Time
2 mins
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Course
Condiments
Rosemary Salt
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The best way to make rosemary salt is to dry fresh rosemary then grind into a powder with salt. It takes 2 minutes in the microwave and stays a lovely green colour! Much better flavour than using stir bought dried, and fresh rosemary is too wet.A great flavoured salt to useadd extra flavour into dishes, such as the homemade French Fries I shared today. Sprinkle on Focaccia, poultry, steak, lamb chops, potatoes and vegetables. Use for savoury muffins and salad dressings in place of plain salt for extra flavour. See above for a list of suggestions!
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Ingredients
- 4 rosemary 15 cm / 6 inch sprigs
- 1/2 tsp table salt (Note 1)
Instructions
- Prep: Place a sheet of paper towel on a heatproof plate. Spread rosemary on the paper towel, then cover with another single sheet of paper towel.
- Microwave in 4 x 30 second increments on high until the rosemary leaves are fully dry and can be crumbled into powder between your fingers, but still a lovely vibrant green! (Note 2 for oven)
- Grind into a coarse powder in a mortar and pestle (or even with your fingers). Goal: some fine powder and some coarse little rosemary bits.
- Mix: Measure out 3 teaspoons of the rosemary powder and mix in a small bowl with the salt.
- Use: Sprinkle on homemade fries, cooked proteins, use in place of plain salt in cheese muffins, on focaccia and in salad dressings! Best used uncooked as the rosemary is susceptible to burning. Store in an airtight container in the pantry.
Notes
- Salt type - I like using table salt as the grains are finer than cooking salt/kosher salt so it sticks better to things like fries. However, you can really use any salt type you want.
- Oven option: Dry rosemary on a tray in a 100°C (fan & standard) / 210°F oven for 20 minutes, taking care not to get any golden colour on the rosemary as it goes bitter quite easily. Honestly, microwave is safer (and faster!).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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