Wednesday, June 10, 2015


We’re half way through the week and even tho I’m still hype with Monday’s entry; the Emoji French Macarons! Today I bring you this super basic recipe, something you must know how to make so you can have it in your pantry… It’s a Lemon & Thyme Salt, this mixture of flavor is fascinating, you can season a chicken breast with it and I guarantee it will be a hit! Because the zesty aromas brought by the lemon and its acidic taste plus the floral touch the thyme adds it’s unbelievable! Gosh, my mouth is watering already!!!

Sometimes we’re passing through some aisles in the supermarket and we see these mixtures with salt, we spend a few bucks but we could have it cheaper and controlling the ingredients’ quality, I already show you how to make Vanilla Salt which is great in deserts or fruit salads… Now we’re going to explore this basic kitchen ingredient and search for its salty side… y’know because it’s salt what we’re talking about hahaha… jk but this saline mixture is going to be the perfect seasoned salt, it will be great for beef, fish, chicken and so on.

Lemon & Thyme Salt

Vanessa Hernández
Published 06/10/2015
This lemon and thyme salt is ideal for season chicken, fish or beef… And its elusive, fine and fragrant aromas are going complement and enhance your dishes!  


  • 2 tbsp of fresh thyme
  • 1 cup of sea salt flakes or table salt
  • 1 lemon zest finely grated


Combine salt flakes, the zest and the finely chopped fresh thyme with a mortar and a pestle, you can use your food processor if you want. Pour the salt into a jar and store in a dry place. Use within a week so the flavors combine well and intensify.

Yield: 1 cup
Prep Time: 0 hrs. 20 mins.
Cook time: 00 hrs. 00 mins.
Total time: 20 mins.
Tags: Seasoned Salt, Lemon & Thyme Salt, Lemon, Thyme, Pantry’s Basics, Basic Kitchen Condiments.

See you next Friday with a brand new recipe, next time I’ll show you how to make Oatmeal Pancakes gluten free, you won’t believe the tasty and fluffy they get and mega nutritive and healthy.

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