“This recipe was developed by JoAnne Fajack of JoHanna's Cellar Babies Herb Farm in Youngstown, Ohio for her husband. "This mixture gives meats the taste of salt, except it is a lot better for you", says JoAnne.”
READY IN:
5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients and mix well.
  2. Place in a wide-hole shaker jar to use at the table in place of salt.
  3. Variation: Crushed-up bay leaves can be substituted for tarragon.
  4. Suggested Uses: Steak, pork chops, beef patties, and especially chicken dishes.
  5. This blend is very mild and yet tasteful.

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