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| Shallot-Pepper
Seasoning Bursting with the flavor of rich shallots and flavorful French tarragon. Excellent on fish, vegetables, sauteed boneless chicken breast, and pork or veal cutlets. Just sprinkle on ½ -1 tsp. per pound, dust with a bit of flour and sauté in a small amount of olive oil. Store in the refrigerator in the summer months to prevent clumping. Hand-mixed from: coarse salt, Tellicherry black pepper, shallots, tarragon and bay leaves. |