I saw a recipe recently, that my husband showed me from ThatDudeCanCook
on YouTube. With 1.3 million followers, I decided to give this Rosemary Sage Salt recipe a try, and I will never not make it now!
It’s now my forever seasoning. I usually go for my favorite Jockos Santa Maria Seasoning, but now I have officially stepped up my seasoning game.
So far, I have tried it on Rib-eye steak, Salisbury Steak and Chicken Scarpariello, with rave reviews! And with Easter coming up, I intend to use up this whole full batch that I made.
I will be using this Rosemary Sage Salt on my Garlic and Herb Prime Rib Roast recipe, Double Crisp Honey Garlic Chicken, And Honey Garlic Roasted Carrots!
I just stripped the leaves from the rosemary and sage, and I sliced the garlic, and added them to my mini chopper along with some course salt, and lemon zest.
I then pressed chop for about 30 seconds, and it resembled course sand. It looks perfect, and the aroma is amazing!
I will keep this in a lidded food safe container in the fridge for about a month before tossing it out l but I honestly don’t think it will last that long anyway!
I really didn’t know what to expect with all the sage that this Rosemary Sage Salt recipe asked for, so I was really surprised that this mixture tasted so darn delicious!
The lemon zest adds such a light and fresh flavor, that enhances any dish that you make with it.
I plan on making a lot of dishes with it!
Try this, and let me know what you plan to use this delicious seasoning on!
Rosemary Sage Salt
1 cup kosher salt
14 sprigs of rosemary stripped of leaves
6 sprigs sage stripped of leaves
4 cloves of garlic
Zest of one lemon
Place everything in a food processor
Grind about 30-40 seconds, until the mixture resembles course sand.
Place in fridge, in a covered food safe container.
It should last about a month.
Ingredients
- 1 cup kosher salt
- 14 sprigs of rosemary stripped of leaves
- 6 sprigs sage stripped of leaves
- 4 cloves of garlic
- Zest of one lemon
Instructions
- Place everything in a food processor
- Grind about 30-40 seconds, until the mixture resembles course sand.
- Place in fridge, in a covered food safe container.
- It should last about a month.
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