I keep this salt substitute on the table to sprinkle on vegetables, salads, eggs—or anything else that I would normally salt.
As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.
- 2 tablespoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried marjoram
- 2 teaspoons dried parsley
- 2 teaspoons dried savory
- 2 teaspoons dried thyme
- 2 teaspoons ground mace
- 2 teaspoons onion powder
- 2 teaspoons finely ground black pepper
- 2 teaspoons dried sage
- 1 teaspoon cayenne pepper
Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.
Click here for the original article, Hold the Salt.