Onion and Celery Salt Recipe
Why would you want to make celery salt? Mr PSGC asked innocently enough. Umm why wouldn’t you? Celery salt is like magic dust sprinkled over salads and soups. It can elevate a humble tomato to a gourmet experience, and don’t get me started on what it can do to a boiled egg. I made this batch a week ago as a little present to take round to friends for dinner.
My first plan was to make a range of salts: Onion, celery and basil, but the basil didn’t work very well, so I combined the onion and celery.
Ingredients
- The green leaves of a couple of celery stalks
- 1 red onion
- Maldon sea salt flakes (Equal quantities with the dried leaves / onion above). Measure this out once dried.
Method
Remove the green leaves of the celery and place them on a baking tray.
Slice the onions as thin as possible, and place them on a baking sheet.
Placed both trays in in the oven at 100 C for an hour. The celery has a lower moisture content, and will take less time to dry. Remove it when the leaves crumble between your fingers. The onion will take longer – it needs to be very slowly dried out. Don’t be tempted to speed up the process by turning up the heat.
I also tried drying out some basil at the same time – once dry it had very little flavour, but I added it to the mix for its for its colour anyway.
Once the vegetable are fully dry, crumble between your finger.
The onion was too thick to crush between my fingers. You could use a pestle and mortar…or I used Mr PSGCs coffee grinder (ssshhhh don’t tell).
Grind it finely.
Add equal volume of good quality sea salt flakes to the herb dust, and place in a nice jar. Voila Celery and Onion Salt. Add a handmade label, and ready to gift.
Especially delicious with quails eggs.