In the past, it used to be home made and unique to every house wife. Now of course its boiled and sold. The usual ingredients are fresh theme, marjoram, Echelots (chives to you), parsley onions, celery, garlic, sweet pepper, black pepper, white pepper, fresh red peppers,. Some people blend it with a bit of cooking oil, others use Rochester sauce. Oh I forgot salt. Usually, you cut slits in your meat - poultry, pro, red meat etc, or you just put a bit of it in your sauces, soups and stews. Many people allow their meat to marinate in it for a while; usually overnightif its poultry that process comes after we marinate our meat in freshly squeezed and salt sometimes garlic or vinegar as well.
Ok that’s more than you asked, but I love to share. Kerry > On 10 Apr 2019, at 10:18 AM, gail johnson via Cookinginthedark > <[email protected]> wrote: > > What's the herb paste combination you like? > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
