The One Recipe I'll Never Stop Making
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- Опубликовано: 9 фев 2025
- Long live rosemary salt my friends!! SPREAD THE LOVE!!
Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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If you plan on following along with all the rapid-fire recipes coming to you this month, well then you should definitely start by making this Rosemary salt as it will be used in many of the recipes. GONNA BE A TASTY DECEMBER MY FRIENDS!!
Hi chihuahua
@Thick mob tanqr bro
Where is your recipe for this? I must give this a try!!
My Dude !! I love your videos 😊
Fake
Sonny, I made the rosemary salt and it transformed our Thanksgiving into the best I’ve ever made! (And I’m 63 years old!) I made a compound butter with rosemary salt and extra garlic, and it became the flavor base for the entire meal. I put it under the turkey skin, in the mashed sweet potatoes (with a little coconut milk) and everywhere else it could possibly make sense.
I watch everything you post. THANK YOU for making me a better cook.
Dang can I come next year!? 😂😂😂😂
me too!
Lemon Zest tip: Cube up the remaining lemon and throw it in a ziplock in the freezer. Great to pop them in drinks in place of an ice cube!
That’s brilliant.
Love that!
Damn, why did I never think of that?
Well AAAALLLL right Josh 😁🙌🏽
That’s a great tip!
This is a good base for other salts too. Replacing out the rosemary for clinatro, the sage for flat leaf parsley and the lemon zest for lime would be great as well, inspired by Mexican dishes. orange zest would be great on some seafood dishes. I'm doing about 3 different salts including this rosemary salt. Will also experiment with a salt, lemon zest, garlic, and black pepper as well.
How did your experiments go? I am onboard with lime and orange, cilantro is awesome (some don't like it). Lemon with parsley would be intensely citrus and excellent on fish and poultry... though the recipe as-is would also make fish amazing.
cilantro is too wet. Don't recommend unless you like mold in your salt. Stay away from wet ingredients in your salts. It needs to be dry or else mold grows
This recipe has changed my life. Once I learned this recipe I realized the flavors could be altered to fit whatever cuisine I was cooking. As long as you don't add too much moisture to the salt the possibilities are endless. This must be how the caveman felt when they discovered fire. Keep doing what your doing Sonny. You make the world a better place.
I hurried and my salt was humid, just left it to dry in the open, I'm afraid it will probably lose a lot of flavor to air.
@@hesidoYeah that went through my mind Too !?
You will likely never see this or reply to it, but I JUST made this recipe.
This is absolutely freaking delicious. I only tasted it alone and can already tell that it will make steaks, chicken, pork and even fish have that next level finish.
Thank you for this. This is really good, as with pretty much everything you make on this channel.
Edit:
Made this a few days ago, it's been sitting in the refrigerator waiting for my first use. Made a couple of reverse seared strip steaks (235 degrees F - took 1 hour 6 minutes for medium rare) today for dinner and finished with this salt. This totally changes the steak game. Wow. It's such a bright, fresh flavor with hints of garlic, a good rosemary presence and a touch of sage and lemon on the end. This is outstanding.
I don't have access to fresh rosemary and sage and I'm kind of embarrassed to ask, but can I use dried herbs for this 😬 ?
@@jane-cn6nd Good question. It might actually work, but I am not the recipe creator so hopefully he will get back to you.
Just remember that dried is more intense so you will have to adjust.
I just did a couple of ribeyes with liberal amounts of rosemary salt and ground pepper.
Reverse seared. It came out perfect. Because of the herbs in the salt, there was no reason to add more aromatics to the butter when basting!
This dude really can cook I love his videos so informative without dragging on unnecessarily
Yeh his camera angles, speed of directions, tone of voice , body language, beating down the fridge for comedy ...I just love this Man!
Not to mention it’s like watching a comedy show at the same time.
I totally agree, and he stared in the movie Chopper!
Try CHEF ‘ JEAN PIERRE’ !?
So true, brevity at its best
This is seriously a recipe I’ve been wanting to make ever since I started watching your channel. I often just scream “If you know YOU KNOW!” and people stare at me like I just set a school on fire. I care not.
Haha I love it! Let them look!
Haha 😂❤
@@thatdudecancook would I be able to use dry rosemary instead of the fresh leaves?
Accidentally found you. Watched 30 seconds and you literally turned a "ok" day thats not my happiest into me laughing and smiling and feeling so much better!!!! You have a rad personality.
Right on Autumn! Welcome to the family!
So, I finally decided to make this rosemary salt. I put it on steak medallions and halved zucchini, then cooked them on a cast iron griddle. The flavor is ridiculously good. Like close your eyes after every bite good. Thanks for putting this out there, Sonny.
DITTO ! 👋👍🎶
This was the first recipe I watched from Sonny and I use it on everything. When I prep food and say rosemary salt my family chimes in with “If you know, you know!” And yes… I’m the 6-7 cloves of garlic guy! Lol!
ABSOLUTELY LOVE me some garlic.
I still get right in each one of my kids faces and yell "IF YOU KNOW YOU KNOW! at random times.(sometimes startling them)...😏worth it every time.🙌🏿
I LOVE IT!!
Love It!🤣
I love the energy you put into your videos man. We all dit it. Keep going bro🙌🏿👨🏿🍳👩🍳🧑🏼🍳
Thats weird
@@lms5608 yes I am, proud to be a weird dad...never boring🤌🏿👨🏿🍳😁
I’ve been using this recipe for months and I can’t tell you how many complements I’ve received on my dishes. Pork, beef, chicken, salmon, all of it!!! So good - thanks Sonny!!
Watching you cook and share you thoughts while just being genuinely happy and honest is so therapeutic. You have a good amount of energy in your videos where they aren’t boring, without overdoing the semantics or making it lose the authenticity. Then you also have the crushing and smashing the fridge when the taste is too powerful. I appreciate the violence as someone who also gets physical when food is too tasty 😂😂
I made this recipe. Here's a quick review for the curious.
When I first cracked the lid of the food processor, the salt smelled like freshly cut grass and tasted about the same. It was not love at first bite. But once it mellows out in the fridge for a few days it's great. Makes food taste fancier and more expensive than it actually is by adding a nice herbal note.
I like information like this because if I don’t know that, then I would’ve thought I probably made it wrong. Thanks for the info.
Thanks a lot
Did you use grass instead of rosemary?
Woow the amount of useful tips and methods you’re showing us! I’m eternally grateful for sharing your knowledge with us man! Just started on my cooking journey recently and your videos have been nothing but helpful and entertaining 😄 thank you, thank you!!
You are welcome, my friend. Have fun cooking!
OMG! This came out so good. This is incredible. The top of my skull blew off. This is something you absolutely must make. Do it. You will not be sorry. In my case, I had fresh rosemary and sage in the garden, so getting this together was a piece of cake. I always have fresh garlic on hand, and I did a zest of a whole lemon and maybe a 1/4 lime. The color and flavor and aroma are totally killer. Outstanding.
Thanks
Thank you!
I watch many cooking shows but of all them you are by far the best teacher! I feel I can recreate many of your dishes.
Love the channel, been watching for a while. May I ask why this recipe differs from your earlier one. Looks to have about double the rosemary and sage and half the lemon. I only ask because I’m about to make it for the first time and wondering which way is best. I’m going to use it with your steak basting method. Thanks!
The recipe in the description shows both half batch and full batch, it's just the size difference. You can make a half batch recipe first and it will still last you for a while.Thank you for your support!
@@thatdudecancookThanks for the reply. I understand there is a full and half recipe. I was referring to the recipe in the description of this video ruclips.net/video/YUaBy42Ibx8/видео.htmlsi=Lr-KLOuvMGN_pwyZ . I was just confused because they are both full recipes with the same amount of salt but with big differences of other ingredients. Sorry, just wanting to make sure I get it right as it’s for a special occasion. Thanks again, I’ve learned a lot from your videos!
I've made this twice. It's so good and is the only seasoning you really need
I saved some empty herb bottles and made a huge batch around Christmas. Talk about the best stocking stuffer ever! It’s still January and I’m already getting requests for “more please.” I sent them here instead of just passing on the simple recipe. Win win right?! I’m always finding new things to use this salt on too, it really does add flavor to any dish! Thanks for sharing!
Redmond Real Salt is what I love and I use to make this-thank you, Sonny!
IF YOU KNOW YOU KNOW. This is yet another game changer. Seriously it’s super universal and great with veggies. It is INSANE on roasted chicken. You’ve seriously upgraded the approach for cooking and seasoning. Thank you 🙏🏻
You are the man! I love your content. I like doing nice things for my clients and so I'm actually making this for all of them!!! I also will make sure they know where I got the recipe from. Thank you for doing this, I know content creation is a lot of effort. I hope you are handsomely rewarded.
I've been making this for a couple years now. I use it all the time!! Best seasoning ever! Great on a steak, a salad, in soup....As a matter of fact, I just mate a pot of split pea with ham soup last night and it was delicious!! I did cut the amount of salt in the recipe because my doctor claims high blood pressure is a bad thing, but it's still delicious!!
Sonny, I used some thyme in place of sage and it turned out excellent! Thanks for the awesome, informative channel. I love to cook and gain so much inspiration from your channel.
Fresh or dry time I will be making this for the first time tonight and I also do not have sage
i used this in a creamy roasted cauliflower soup with cumin, and nutmeg and in a creamy veggie soup and it was amazing, the flavor was wow, thank you!- now I want to do the same salt using basil, garlic, sun dried tomato, lemon zest for my Italian dishes
The Rosemary salt never fails me thanks sonny
I made this! The hardest part was assembling all the ingredients!
But it’s awesome! I love it on plain white rice with butter.
I put some in my rice cooker last night with some chopped onion and chicken broth (instead of water.). Hubby loved it and ate up all the leftover rice before I could even put it in the fridge.
It’s great on pork.
Just made this with my rosemary and sage I had in the garden before the first freeze of the year tonight. My whole house smells amazing right now! Can't wait to put it on a steak!!!
Don't know if this has been mentioned at all, but I took part of the batch, spread it out on parchment paper on a baking sheet, and put it in the oven on 170 to 200 f. Left it in for about 30 minutes or so, until it is dried out. It makes a powder of sorts so you don't have to refrigerate...like a regular salt. You can even blend it after drying it to make it finer. Just a tip.
Sonny....make a dent in the fridge for my idea. 😉
Rosemary salt definitely went nicely with this year’s thanksgiving turkey. Couldn’t recommend this enough!
Try it on scallops or salmon, absolutely delicious
I'm in the club, just made a triple batch today for xmas presents! All herbs out of the garden😊❤ Take that, fridge😉
This has become one of my all time favorites since I first made it. Lives in my fridge all year long.
I made this today. I really had no idea if I would like the Rosemary.
But I warmed up some rice with a little butter and then sprinkled a bit of the Rosemary Salt, just to give it a taste.
Ohmygosh! A little goes a long way, but it is phenomenally good!
Just made my first batch! Can't wait to try it out! Thanks, Sonny. I can watch your videos constantly. Funny, entertaining and informative.
@0coreyjames how did it turn out for you
@@Depressionmillennial Great stuff 👍 I'd make a half batch first. A full batch lasts a really long time for me.
So happy that I finally have THIS recipe!...thank you Thank You THANK YOU!...
Your zesting technique is so good. I feel like I should've thought of it already, but I'm glad I've got it now.
You're my main man bro. I make my own Habanero and Carolina reaper seasoning salt but I'm truly appreciated that you posted your rosemary blend seasoning salt for the world to experience. I'm definitely making me a large batch of it for some of my Xmas dishes and more. This would go excellent in seasoning lamb and beef.
You're the man & THANK YOU for sharing.👍
4 of 30! I will have to make some of this when I'm back cooking again. Can always add more garlic on its own w/o putting it in this mix.
Making this for about the 50th time here at the end of 2024. 1 batch for me and 3 batches for various relatives. Rosemary salt makes everything better.
This is my favorite cooking show! I love it I love it I love it! The fridge attacks never get old! I’m saving up for a giant pepper mill.
Going to make this. Just diagnosed with rheumatoid arthritis and started seeing a nutritionist. I've started looking around at better ways of eating and staying healthy. Thx you!!
I LOVE this recipe Sonny! It smells like sunshine and tastes like heaven! 😊
My family loved it on the turkey at Thanksgiving (used your pre-cook broken down turkey process and it was incredibly juicy and tender). I saved some in the fridge and just used it this past weekend on a roaster chicken I used to make chicken soup and the flavor was amazing. So glad I discovered your channel.
Also called Tuscan herb salt. I originally learned of it from Lynne Rossetto Kasper on Splendid Table. I dehydrate it on very low heat and store. Great stuff.
How did you dehydrate it? Spread on a sheet pan and toss it the over? 200? How long?
@@blackestabyss I dehydrate at low temp (95 to 105 F). Hotter temps will cause most of the fragrance/flavor to volatilize off in the heat. Most flavor compounds in herbs are quite fragile. You could do it at room temperature by just spreading it on a sheet and stirring every day until its dry.
@jenniferkleffner8110 thank you!
Do you know if using dehydrated rosemary and sage would work, and at what ratios? I live rurally, and finding fresh, organic, herbs is near impossible. However, I do have homegrown, dried herbs.
@@cuznclive2236It would work, but would not be the same. General rule of thumb is to use half the amount of fresh herb called for if dried. Can you grow rosemary and sage? Might be a fun project. Both do well in pots.
I made it! Put it on steak I grilled! It was WONDERFUL! My friend kept remarking how good it was! And since I made a full batch and not a half batch like I originally was going to, I was able to send her home with some of it! :) Thanks Sonny!
I love this stuff. Never would've thought of it.
Thank you for the half batch! You are my Christmas buddy cooking friend. You know I love you too.
I’m dry brining my Christmas rib roast with rosemary salt right now. Never done that before. I’m just going to add some more pepper for a “crust” before cooking. I think it will turn out great!
Howd it turn out?
Yeah how was it?
I just made this tonight, but ended up oversalting because I didn't treat it like salt. Happy to have it and now that I've learned my lesson I'm psyched to use it correctly!
I just did your Brussel sprouts recipe and it worked out great thanks for the helpful vids
You are so welcome!
This and Jamaican Green Sauc are my favorites for anything when I need some real flavor! Thank you!
Loving this 30 day challenge 😃 Been following your channel for a while, but still haven’t tried this. Trying tonight so I can integrate yelling “If you know, YOU KNOW!” into my life like other commenters lol. Thank you for your awesome videos! Top class cooking tips.
I really love your way of reasoning, giving knowledge and reason with of bang on the bench.
I made this a couple months ago and use it a lot… when you know you know right? Glad I found you on here Sonny. You are the most entertaining Chef and I can tell you love to teach and share your skills. You’re WAY above Gordon Ramsey. Yeah I said it!
I love your videos. I just recently discovered them.
This sounded so good. So, I went for a walk through the garden picking herbs. Rosemary, sage, oregano, parsley, green onion tops, garlic chives, and thyme. I didn't have a lemon, so I'll pick up a couple next time I shop. I did, however, have dried poblano peppers from our garden. I put in one without the seeds. I should have included the seeds, but that's ok. Better safe than sorry.
Anyway, it came out great.
I'm looking forward to using it on everything. It would also make a great hostess gift in a cute little jar.
I love having this on hand. Everyone should have some. But beware, it is still salt. A little goes a LONG way. Use sparingly!
Oh…my dude. I just made this and if you haven’t, DO IT. So much flavor. I made an all day red meat sauce and added this… wow. I made some garlic bread with mozzarella, Parmesan, garlic confit(with a twist), and the rosemary salt. Insane. I highly recommend it.
Your channel is SOOOO underrated. RUclips we need to get this man over 1 million subscribers ASAP
By FAR my favorite seasoning for literally anything!
I have made the rosemary salt recipe 2 or 3 times. It is excellent on Steaks! Thank you Sonnie!
What do you use it for?
@@re-de It's wonderful on Rack of lamb, Roasts and Steaks.
@@slicknicksflicks1059 you just spread over a steak and then sear it?
NOW I KNOW!
Made my first batch today. (I bought a food processor specifically to make this.)
It's so GOOD.
OMG! I didn’t know I needed this in my life!
This blows my family away every time I make it...and I make it a lot!! Thanks for sharing!!
4 videos per a week!!!
That’s a good come back
The great fight is back: Sonny vs Fridge
Thanks!
Thank you!
Oooooo I would love to make this!
A chef who kicks the shit out of his fridge....count me IN!!! Great stuff!
Bruh I got so excited you released this video at two thumbs up, dropped my phone in my tamales. got it cleaned up to comment by 42 thumbs up.
Just ordered a food processor because of your garlic mayo recipe…. And of course this will be made too.
Nice dude! Food processor is a kitchen must for sure and I know you’ll get so much out of it!
OMG! I tried this recipe and dehydrated half and kept the other half fresh. There is a world of difference between the two...going forward, I will not dehydrate it. Thanks for sharing this recipe!
I've got a brand new food processor... and this is the recipe that's going to pop that cherry 😉
Important. I just made it but my herbs were store bought in a package and refrigerated. They were too 'wet' even though not washed. Mine wizzed up but took a long time and still did not look as good as yours Sonny but the taste is great! It is not going to last a long time because it will probably go mouldy. It is now spring so I will just pick it from the garden on a dry day :D
I have so much rosemary in my garden it’s insane. Can’t wait to make this!
I made this about 6 months ago thanks to you. It's amazing!! Thank you!!!
I HAVENT EVEN WATCHED THE VIDEO YET AND I “KNOW” IMMA MAKE THIS LATER! XDD seriously tho mate you’ve been a huge inspiration for me to pursue a future in culinary arts. Thank you, much love from Australia! 🇦🇺
Happy to help Hugh! I lived in Perth as a kid for 5 years
@@thatdudecancook omg im originally from perth too (but I live in Melbourne now), that's cool to know sonny!
I have watched and loved all of your videos for a while. I keep meaning to make this and finally I got to. As you said it is very good and I put it on everything, but, I think you should put a disclaimer on here because now that I over salt everything with this I think my blood pressure is going up!! 😂😂😂😎. Just kidding, keep up the great videos, we love!!
Sonny, it would really be great if you would provide the weight in grams of the rosemary rather than simply sprigs. I made my first batch, and I'm not really sure that it came out the way that you would want it to come out. Also, I think I made a mistake by using Diamond kosher salt. My result was that I ended up with a Rosemary salt that was more salt than Rosemary. Thanks in advance for your advice. And please, be gentle with the refrigerator.
Rosemary salt weighted recipe
250 grams kosher salt
8 grams fresh sage leaves
16 grams fresh rosemary leaves
20 grams fresh garlic
3 grams fresh lemon zest
There you go! Ill post it under the video as well
@@thatdudecancook you are spectacular. Thank you so much.
@@thatdudecancook awesome just the thing i neededm in grams, thanks
I have been following you for a while...asked for a food processor with the thoughts of making this recipe.... Got it two days ago and tested it with rosemary salt ...thanks for your content and if you know, you know....
Not sure where to reach out to make requests but I’d love to see your personal take on crème brûlée.
I love just watching you for a good good laugh and loving to cook even more!!
Ive made this once and it was delicious! How long would you say it keeps good for in the fridge?
I try and use it up within 2-3 weeks but it will literally last months.
Watch the video and he says it.
Dude, you rock. I've been making your rosemary salt recipe and I know, I know. !!! Rock on and far out man. Right on.
I miss the hair
😂😂😂
I tried this rosemary salt on rosemary salt and it was pretty good.
Making this today! Thanks so much for sharing it!!!
Thank you for putting this recipe out again. I am sharing it with a friend who is in the beginning of his cooking journey.
I want to thank you for all of your videos. You have helped me become a much better cook at home. My boyfriend and I both appreciate it. Still haven’t made rosemary salt, but I will make some tomorrow finally!
The og comein at us wit a new vid ur energy makes my day everytime the happieness is contagious 🥴😷🙏💯
Just made my first batch! Putting it on a rib roast for Christmas dinner!
I can finally say " if you know you know" because I know know. Unreal how good that is. Thank you
There's that bowl again. Magnificent
Your the man!!! Much continued success!!! Love your videos!
Just finished making 2 sticks of compound butter (rosemary and thyme).
Tomorrow morning I'm making this. Thanks for what you do, sir.
Made this a few days ago and can confirm it is indeed a game changer!
I JUST MADE IT FOR THE FIRST TIME!!! Amazing!!! Love your channel so much, I’ve been cooking my ass off thanks to you!! Thank you!
Finally made this today...i made 4 cups worth. I then used it as a base to make a spicy version, a sweet version and sweet and spicy. Thanks Sonny!
Thank you for brightening up my kitchen with your awesome invention!
Hey man. This recipe is working just right in the spot for me and my family. This afternoon I tried to make sirloin steak with The salt and I found it my family likes it and wants me to make the steak again. Thanks man for the treasure you shared to us. Hope you get what you want in the future. 😁😁😁👍👍👍👍