Lemon Pepper Seasoning
Author: 
Recipe type: Condiments
: Australian
 
Ingredients
  • 70g rock salt
  • Thinly peeled rind from 4 lemons
  • 20g peppercorns
  • 1 tsp celery seeds
  • 3 tsp sugar
  • 2 Tbsp rice flour (see note)
  • 1 Tbsp Chicken Stock Powder - I now dehydrate my Chicken Stock Paste)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp citric acid
  • ½ to 1 tsp olive oil
  • a couple of drops of Doterra lemon oil (optional)
Method
  1. Place salt and lemon peel in the bowl of the TM6 and grind for 6 seconds/speed 9.5.
  2. Scrape down and check to see if it needs a little more grinding. If so set for 3 seconds/speed 9.5.
  3. Add peppercorns and sugar. Grind 6 seconds/speed 9.5. Add a couple of seconds if necessary.
  4. Add the remaining ingredients and blend for 6 seconds/speed 3.
  5. Scrape down and scrape base well. Do a final blend for 3 seconds/speed 8.5.
  6. Scrape base well with spatula and place into clean jars.
  7. Label and seal.
  8. Keeps for at least 6 months.
Notes
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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2020/05/07/lemon-pepper-seasoning/