A day on a plate is all it takes for rosemary, thyme and lemon zest to perfume large crystals: Binet 1660’s Coarse Gray Salt, harvested on the clay floor of the Batz-sur-Mer salt pans, becomes a jar of herb salt for roasts.
Makes 1 small jar · 10 min + 24 h drying
- Strip the leaves from 3 sprigs of rosemary and 3 sprigs of thyme, and finely grate the zest of 1 lemon.
- Pulse 1/3 cup (70 g) of the coarse gray salt with the herbs and zest in a food processor until coarsely ground.
- Spread the mixture on a plate and let it dry at room temperature for 24 hours, stirring once or twice.
- Store it in an airtight jar and rub it over roast pork, chicken or potatoes before cooking.
The star of this recipe: Coarse Gray Salt, by Binet 1660.
