clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spice Blend for Meat Pâtés

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jill Baker


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!


Units Scale

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

Sauté Pan
Spice or Coffee Grinder
Airtight Container


To make the blend:

  1. In a dry sauté pan, toast peppercorns until fragrant.
  2. Place into spice/coffee grinder and add remaining ingredients.
  3. Grind into a powder.
  4. 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