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French spice mix for poultry

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Ingredients for 4 servings:

  • 15 g pepper, wild, whole grains
  • 60 g peppercorns, black
  • 4 g tarragon, dried
  • 1 tsp garlic, freeze-dried
  • 1 tsp, leveled raw cane sugar
  • 1 tsp, leveled salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Combine all ingredients and grind finely or crush in a mortar and pestle. This spice blend is perfect for poultry. It can also be used to make a marinade. This amount is enough for a 125 ml screw-top jar. Tip: It’s best to make small batches more often, as ground spices lose their flavor more quickly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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