Rosemarysalt Recipes
ROSEMARY SALT
Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method.
Provided by Huskergirl
Categories < 30 Mins
Time 18m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
- Whiz until rosemary is fine and salt is decidedly green.
- Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
- Break up with hands, and store in covered jars out of the light.
- Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
Nutrition Facts : Sodium 1162.7
ROSEMARY SEA SALT
Steps:
- In a large, high-sided saute pan, combine salt and rosemary. Place over medium heat, and warm through, about 10 minutes. Transfer salt and rosemary mixture to a container. Let cool 5 minutes, uncovered, and then cover with an airtight lid. Let stand at least overnight.
- When ready to fill containers, discard old rosemary. Fill desired containers with salt, and garnish top with a fresh sprig of rosemary; seal containers.
ROSEMARY SALT
A quick, simple recipe that preserves the flavor of rosemary much better than drying or other common methods.
Provided by Leda Meredith
Categories Spice Mix
Time 5m
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Mix together the finely chopped rosemary and the salt.
- Pack into a clean glass jar.
- Enjoy.
Nutrition Facts : Calories 2 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 630 mg, Sugar 0 g, Fat 0 g, ServingSize 1/2 cup (serves 12), UnsaturatedFat 0 g
ROSEMARY THYME SALT
Provided by Food Network
Time 5m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Combine the sea salt, rosemary, thyme and lemon zest. Use on savory or sweet foods, such as roast chicken or sugar cookies.
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- First, wash the herbs (rosemary/sage/oregano) and pat dry with a kitchen towel. Then separate the stems from the leaves. We are only using the leaves. The stems give a bitter taste to the salt so you can discard/compost them.If you're using dried herbs then skip this step.
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