Herb salt

Herb salt

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
325 g
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
150ml vegetable oil
160g rosemary, sage or oregano, leaves only
90g salt flakes

Method

  1. Heat the oil in a shallow frying pan over a medium heat and bring to a temperature of 160°C, or until a cube of bread browns in 45 seconds.

    Add the herbs and deep-fry until crispy, about 5–7 minutes, then remove them from the pan with a slotted spoon and place them on a tray lined with paper towels to drain briefly.

    Transfer the herbs to a tea towel (dish towel) to dry further, then place in a mortar and pestle with the salt and crush together to combine.

    Store in an airtight container and use as you would regular salt. Use within 3 months.
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