Serves 1
Directions
- 1Start with your buttermilk powder, then add your herbs and spices.
- 2Whisk until the color looks totally even and speckled all the way through.
- 3If your herbs are huge and you want a tighter texture, you can pulse this once or twice in a spice grinder. If you don't have a spice grinder, an immersion blender is going to work perfectly for this.
- 4Be very careful. Do not fully powder it or it will clump faster.
- 5Funnel this into an airtight jar, and give that a nice shake and label it.
Ingredients
- 12 g Buttermilk powder
- 3 g Dried parsley
- 2.5 g Garlic powder
- 2 g Onion powder
- 1 g Dried dill
- 1 g Dried chives
- 0.6 g Fine black pepper
- 1.8 g Fine sea salt
- 0.6 g MSG
- 0.3 g Citric acid
Equipment
WhiskAirtight jarSpice grinderImmersion blenderFunnel
Tips
- If your herbs are huge and you want a tighter texture, you can pulse this once or twice in a spice grinder or use an immersion blender.
- Do not fully powder the mixture or it will clump faster.
- Use a dry spoon and keep away from steam when storing.
- Citric acid is the extra tang lever; use a tiny pinch or it turns into sour candy ranch.
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