This little plastic container is probably my favorite side-kick in the kitchen. If I can’t find it when I’m ready to cook…Katy-bar-the-door! I’ll turn everything upside down and inside out looking for it. Sounds a little crazy? Well maybe I am…just a little.
Since culiary school, where we had to have a container just like this with a salt and pepper mix, I have tested and tried several different combinations of seasoning and have settled in on this one that I like the best. I think you’ll like it. I use it on just about everything from, beef, chicken, fish, pork, vegetables and dressings. It’s a great way to really season up a recipe.
I use a small rubbermaid container with an air-tight fitting lid. The salt mixture will keep for up to 6 months.
Author: Jennifer Locklin
- 1 cup Kosher salt
- 2 T. granulated garlic
- 1 T. ground white pepper
- 2 T. coarse ground black pepper
- 1 T. onion powder
- Combine all ingredients in air-tight container. Place lid on tightly and shake to combine well. Use as desired.