Garlic salt

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Joined Nov 5, 2007
Exactly the same but completely different.

20200929_051624.jpg

Actually it is kind of hard to tell from this phto how much white salt is in this white mortar, but trust me, it's there.

mjb.
 
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Joined Jul 13, 2012
There's also an old technique doing it with the knife on the board. The salt grinds the garlic. I prefer the mortar as the salt can be hard on the knife's cladding.
 

phatch

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Staff member
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Joined Mar 29, 2002
If you want try a spin on a seasoned salt, give this a try.

Lemon Garlic Rosemary Salt

3 cloves garlic. Peel all three, mince two of them
1 cup kosher salt, Diamond preferred, Use about 3/4 cup if using Morton Kosher
zest of two lemons, finely minced (microplane is perfect)
1 tablespoon minced fresh rosemary leaves.

Combine everything in a food processor except the one whole garlic clove. Give it a few pulses to grind and combine everything. A mortar and pestle is fine too.
Put into a jar and bury the peeled garlic clove in the salt. Put on the lid and let it sit for a few days before using.

Your environment may make this clump more than is useful to you. if you have that problem, you can spread this on a baking sheet to dry in a low oven for a while. You may need to give it a brief whirl in the food processor after drying to break up any large clumps. Mortar and pestle is good again here too.
 

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