Tarragon-Mustard Seed Rub
By America's Test KitchenPublished on August 22, 2007
Time
5 minutes
Yield
Makes about 1/3 cup
Ingredients
3 tablespoons dried tarragon 2 tablespoons yellow mustard seeds 2 ¼ teaspoons black peppercorns 1 tablespoon table salt
Instructions
- Grind all ingredients in dedicated spice grinder until no whole peppercorns remain.
Time
5 minutesYield
Makes about 1/3 cupIngredients
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 ¼ teaspoons black peppercorns
1 tablespoon table salt
Ingredients
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 ¼ teaspoons black peppercorns
1 tablespoon table salt
Ingredients
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 ¼ teaspoons black peppercorns
1 tablespoon table salt
Why This Recipe Works
As we set out to find a simple spice rub recipe to dress up steaks, we wondered how many spices we’d need for the best rub. We found that because relatively few spices taste better when heated, a five-ingredient spice rub recipe (made with carefully chosen ingredients) is preferable to a pantry-emptying rub. Many proponents of spice rubs profess the benefits of toasting whole versions of all spices and grinding them fresh. To our great surprise, the flavor of steaks rubbed with freshly toasted and ground spices was indistinguishable from that of steaks rubbed with preground, untoasted spices.
Instructions
- Grind all ingredients in dedicated spice grinder until no whole peppercorns remain.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments