Salt marinade with herbs and spices (Marinade sèche) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on February 28, 2021

    Very easy - just ground up the spices in a spice grinder. I used dried sage (recipe-suggested alternative to dried thyme) and enjoyed the flavor combination. Marinated for 5 hours. Recipe says to scrape marinade off pork before cooking it. I forgot to do that with my 1 inch-thick chops, but the seasoning level ended up being excellent with the extra herbs and salt. Used this for the recipe "Pork Braised with Red Cabbage" (pork chop variation) from this book - flavors were great together.

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