{"id":1202,"date":"2020-05-07T04:51:17","date_gmt":"2020-05-07T04:51:17","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1202"},"modified":"2026-05-05T13:04:57","modified_gmt":"2026-05-05T05:04:57","slug":"lemon-pepper-seasoning","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/05\/07\/lemon-pepper-seasoning\/","title":{"rendered":"Lemon Pepper Seasoning"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I normally buy Lemon Pepper – I like the Masterfoods brand. But, I love to create recipes for products that I would normally buy and since I’d run out of my Lemon Pepper, I set myself that challenge!<\/p>\n

I’m very happy to say that I came up with this recipe quite quickly and it’s a great copy for the original product. Now, that’s one more item I don’t have to put on my shopping list, thanks to my fabulous TM6.<\/p>\n

Edited to add – my percentages were wrong! Too much salt, 70g is enough.<\/p>\n

Now I can put this recipe into my Created Recipes in Cookidoo 3.0!<\/p>\n

Here it is!<\/p>\n

<\/div>
\n
\n
\n \n <\/div>\n
\n
\n The Bush Gourmand<\/span>\n <\/div>\n

Lemon Pepper Seasoning<\/h2>\n
<\/div>\n \n
<\/div>\n \n
<\/div>\n
\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n \n
<\/div>\n
Course: <\/span>Condiments<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 70<\/span> g<\/span> rock salt<\/span><\/li>
  • Thinly peeled rind from 4 lemons<\/span><\/li>
  • 20<\/span> g<\/span> peppercorns<\/span><\/li>
  • 1<\/span> tsp<\/span> celery seeds<\/span><\/li>
  • 3<\/span> tsp<\/span> sugar<\/span><\/li>
  • 2<\/span> Tbsp<\/span> rice flour<\/span> see note<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Chicken Stock Powder - I now dehydrate my Chicken Stock Paste)<\/span><\/li>
  • 2<\/span> tsp<\/span> garlic powder<\/span><\/li>
  • 2<\/span> tsp<\/span> onion powder<\/span><\/li>
  • 2<\/span> tsp<\/span> citric acid<\/span><\/li>
  • 1\/2 to 1<\/span> tsp<\/span> olive oil<\/span><\/li>
  • a couple of drops of Doterra lemon oil<\/span> optional<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
    \n

    Method
    <\/div> <\/h3>
    <\/div>
    1. Place salt and lemon peel in the bowl of the TM6 and grind for 6 seconds\/speed 9.5<\/strong>.<\/div><\/li>
    2. Scrape down and check to see if it needs a little more grinding. If so set for 3 seconds\/speed 9.5<\/strong>.<\/div><\/li>
    3. Add peppercorns and sugar. Grind 6 seconds\/speed 9.5<\/strong>. Add a couple of seconds if necessary.<\/div><\/li>
    4. Add the remaining ingredients and blend for 6 seconds\/speed 3<\/strong>.<\/div><\/li>
    5. Scrape down and scrape base well. Do a final blend for 3 seconds\/speed 8.5<\/strong>.<\/div><\/li>
    6. Scrape base well with spatula and place into clean jars.<\/div><\/li>
    7. Label and seal.<\/div><\/li>
    8. Keeps for at least 6 months.<\/div><\/li><\/ol><\/div><\/div>\n \n
      <\/div>\n

      Notes<\/h3>
      <\/div>
      1. To make rice flour, mill 100g white rice for 1 min 30 sec\/speed 10.
      2. Use Lemon Pepper on fish, lamb or where you want to add a lovely lemony peppery flavour.
      3. To use in sauces, reduce the salt in the sauce recipe.<\/span><\/div><\/div>\n
      <\/div>\n \n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n

      To see how to make my Lemon Pepper Seasoning, step by step, watch below. Please note that I now only use 70g salt and I also add 1 tsp celery seeds for added flavour.<\/p>\n