Boost the flavor of lemon pepper with the addition of a little lavender!
I love lemon pepper on fish and vegetables.
If you want just lemon pepper, it’s possible for you to stop short of adding the lavender.
If you dont want to add any salt, thats ok too!
Conventionally grown citrus fruits hold onto the pesticides and fungicides from their production, especially in the peelings.
So, look for organic lemons.
1/3 cup tightly packed lemon zest, 5 or 6organiclemons
1/3 cup mixed peppercorns
2 tbsp.
food-grade lavender, dried
2 tbsp.
Fleur de sel, optional
Preheat your ovento 150 degrees or its lowest setting.
Zest the lemonswith a peeler or bar zester, avoiding any of the white pith.
You need about 1/2 cup, packed
Grind the peppercornscoarsely and mix with the lemon zest.
Place on a baking sheetlined with parchment or waxed paper and spread out.
Let cool, then grind to desired coarseness in a spice grinder, or small food processor.
Add the lavenderand pulse/grind a few times.
You still want to see some texture here.
Place in a bowland mix with the salt, if using.
Copyright 2019 or current year, The New Vintage Kitchen.Unattributed use of this material is strictly prohibited.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member ofSlow Food
