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Chef's Salt Recipe

Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This recipe is adapted from The Bakery Restaurant Cookbook by Lois Szathmary (CBI Publishing, 1981)

Ingredients:
1 cup sea salt
1 tablespoon Hungarian or Spanish Paprika
1 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon garlic salt

Directions:
Mix all ingredients together and store in a covered jar. Be careful to use garlic salt - not garlic powder. If you have to use garlic powder, a small pinch is enough.
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