Flavored Salt

Dry ingredients:

Per ounce of coarse sea salt, use something like the following (normally just herbs)

• • Grated zest of 1/2 a lemon

  • 1/4 oz herbs

  • 1 tsp freshly ground black pepper

Method:

• 1. Blend in a food processor or large pestle and mortar.

Wet ingredients:

• • Veal Stock

  • Lemon juice

  • Malt Vinegar

Method:

• 1. Pour enough over to just cover the salt.

  2. Bake in a low oven (180F / 82C) until the liquid has evaporated (eg. overnight).

  3. When it becomes crumbly and slightly sticky (a brown sugar like consistency) mix it to redistribute evenly.

  4. Leave the dish uncovered on the counter to dry out the salt further.

Rosemary Salt

• • 1 cup kosher salt

  • 1/3 cup coarse salt

  • 1/2 cup rosemary leaves

Method:

• 1. Blend the rosemary in the food processor with the coarse salt, using pulses at first, until the salt is the same size as the kosher salt.

  2. Mix with the kosher salt.