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Categories:
salt mustard allspice black pepper lemon zest ginger nutmeg cayenne pepper parsley Winter sweet marjoram thyme lemon zest sweet basil bay leaf celery
Viewed: 9 - Published at: 3 months agoIngredients
- 1 teaspoon salt
- 12 teaspoon mustard
- 14 teaspoon allspice
- 12 teaspoon black pepper, ground
- 12 teaspoon lemon zest, dried
- 14 teaspoon ginger
- 14 teaspoon nutmeg
- f.g. cayenne pepper
- 2 teaspoons dried parsley
- 2 teaspoons winter savory
- 2 teaspoons sweet marjoram
- 2 teaspoons thyme
- 1 teaspoon lemon zest, dried
- 1 teaspoon sweet basil
- 1 bay leaf, crumbled (optional)
- 14 teaspoon celery seed (optional)
Method
- Power the dried herbs with mortar and pestle.
- A blender should also work, or rub them through a sieve.
- Mix well.
- Mix all the ingredients for the Savoury Ragout Powder.
- Take three parts of Soup-herb powder to one part of Savoury Powder and mix well.
- I usually use 1/4 t of this for 12 oz of soup.
