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 1/2 -1 tsp. per pound, dust with a bit of flour and saute 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.

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