Celery salt

Celery salt

By
From
Ben's BBQ Bible
Makes
165 g
Photographer
Billy Law

This is one of my favourite flavoured salts. It’s a great way to use up all those dark green celery leaves that most people throw away. Celery salt adds wonderful flavour to fish, poultry and grilled meats, and it’s also superb in rub recipes. I make a legendary Bloody Mary thanks to this secret ingredient!

When making any flavoured salt, it’s imperative that you start with a top-quality salt. I always use coarse rock salt.

Ingredients

Quantity Ingredient
2 cups dark celery leaves
1 cup good quality coarse rock salt
1 teaspoon celery seeds, (optional)

Method

  1. Wash the celery leaves and spin dry or allow to drain well.
  2. Place the leaves in a large mortar, along with ½ cup of the salt. Use a grinding motion to form a paste, which may be quite wet at first.
  3. Add up to a ¼ cup more salt and grind until the paste is just moist and the leaves are well ground into the salt; you may not need to add the remaining ¼ cup of salt. The salt should be a nice pale to medium green colour, depending on the darkness of the leaves.
  4. Line a baking tray with baking paper. If using the celery seeds, add them to the salt. Spread the mix evenly over the baking paper and place in a 100°C oven for around 1 hour, until completely dry.

Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
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