Spice Blend for Meat Pâtés
An easy, go-to, all purpose blend for making meat pâtés!
If you want to have it more savory; go heavier on the herbs. Want it sweeter; go heavier on the ginger and nutmeg. The options are endless!
1 oz. (30 grams) White Peppercorns
1/2 oz. (14 grams) Sweet Hungarian Paprika
1/2 oz. (14 grams) Ground Bay Leaves
1/4 oz. (7 grams) Dried Marjoram Leaves
1/4 oz. (7 grams) Dried Thyme Leaves
1/4 oz. (7 grams) Ground Nutmeg
1/4 oz. (7 grams) Ground Mace
1/4 oz. (7 grams) Ground Ginger
1/4 oz. (7 grams) Ground Cloves
Spice or Coffee Grinder
To make the blend:
- In a dry sauté pan, toast peppercorns until fragrant.
- Place into spice/coffee grinder and add remaining ingredients.
- Grind into a powder.
- Transfer into an airtight container and store in a cool, dry, dark location for up to 2 months.
Best if only made in batches that will be used immediately.
Best place to store extra spice mix is the freezer.
This excerpt is taken from Pâté, Confit, Rillette by Brian Polcyn with Michael Ruhlman
Book can be purchased here: click here