Lemon-Herb Rub

Name: Lemon-Herb Rub
Yield: Makes 12 teaspoons
Ingredients: 1 tablespoon dried tarragon; 1 tablespoon grated lemon zest; 4 dried bay leaves, crumbled; 3 cloves garlic, minced; 1 1/2 teaspoons coarse salt; 3/4 teaspoon ground pepper; 3 teaspoons olive oil

This zesty rub is ideal for leaner foods such as turkey or chicken breasts and flaky white fish (such as halibut, cod, or snapper).

Source: Everyday Food, July/August 2004

Makes 12 teaspoons

Yield

Ingredients

1 tablespoon dried tarragon
1 tablespoon grated lemon zest
4 dried bay leaves, crumbled
3 cloves garlic, minced
1 1/2 teaspoons coarse salt
3/4 teaspoon ground pepper
3 teaspoons olive oil

Directions

1. In a small bowl, mix all ingredients.

Cook's Notes

A jar with a tight-fitting lid is good for mixing and storing rubs. Wet rubs, like this one, should be refrigerated and will keep up to a week. Make sure to label and date the containers.