Small Dish of Lemon Pepper
(click to enlarge)

Lemon Pepper


Euro-American
Makes:
Effort:
Sched:
DoAhead:  		 6 tsp
**
1 hr
Yes		 A highly aromatic seasoning most used for Fish and Chicken, particularly Chicken Wings. Far better freshly made than commercial products.




1/4
4
2

-------
1
1-1/2
c
t
t

---
t
t
Lemon Zest
Peppercorns
Sea Salt

-- Options (1)
Garlic Powder  
Onion Powder
Make:   -   (15 min + drying time)
  1. Grate off LEMON ZEST fine, taking as little of the white matter as you can. A fine Microplane grater is good for this. You will need about 3 Lemons. Measure is moderately packed.
  2. Crush black PEPPERCORNS medium or grind coarse.
  3. Massage All Items together well to meld flavors.
  4. Dry thoroughly in a Dehydrator or an Oven at about 170°F/77°C.
  5. If needed for your desired texture, crush or pulse in a processor or blender.
  6. packed in a sealed jar and kept from heat and sunlight, this mix will keep for several months.
NOTES:

  1. Options:

      It is quite common to add both Garlic and Onion Powders, but leaving them out gives a cleaner flavor.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
gjv_lemppr1 240209 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.