3 herbed sel gris for seasoning meat, fish, lamb & poultry Print
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Seasoning for Beef or Venison

  • Author: Chris Dalziel
  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Total Time: 15 minutes
  • Yield: 1 cup salt 1x
  • Category: n/a
  • Method: n/a
  • Cuisine: n/a


A fresh herbed salt.



  • 1 cup French grey salt, coarse
  • 1 tbsp. black pepper, whole
  • 1 tbsp. red pepper, whole
  • 1 tsp. red pepper flakes
  • 2 garlic cloves, crushed
  • 2 tbsp. fresh thyme leaves
  • 1 cup fresh parsley
  • ½ cup fresh basil leaves


  • Grind spices and herb leaves in a small food processor.
  • I use the food processor jar with my stick blender attachment.
  • If you don’t have one you can use a mortar and pestle.
  • Whirl it in the food processor with the herbs and spices briefly, until salt and herbs are fully mixed.
  • You don’t want the herbs to be like pesto, just fully incorporated into the salt.
  • Put it all in a 2 cup, wide mouth jar.
  • Cap tightly.
  • You can use this right away or allow it to sit for 4 weeks, stirring when you think of it.

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