Ingredients Jump to Instructions ↓

  1. 6 Tbsp dried oregano

  2. 2 Tbsp dry mustard

  3. 2 Tbsp ground coriander

  4. 1 Tbsp dried thyme

  5. 1 Tbsp dried sage

  6. Kosher salt and pepper

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the oregano, mustard, coriander, thyme, sage and 1½ tsp each salt and pepper.

  2. Pat about 2 tablespoons into each pound of seafood, meat or vegetables. For extra flavor, refrigerate for a few hours before cooking. Yields 3/4 cup.

  3. Tip: The rub can be stored in an airtight container at room temperature for up to 3 months.


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