I used to make this mixture when making for something specific. Now I usually double or triple this recipe so that I always have some at hand when I need it.
This blend is really great on just about anything! I have made sourdough crackers and topped them with this blend. I have not yet tried it, but I am thinking of making an everything chicken breast with it. Why not? How about vegetables, dips…or even popcorn! It’s so delicious on so many things!
I know many people buy prepared blends from certain stores. I find that making my own gives me more control over which flavors are stronger. Also, a certain store’s blend does not contain salt, which, to me, is a key element to a good everything seasoning. Oh, and it is more cost effective to make your own, buying seeds in bulk. I personally buy just about all my spices, seasoning and seeds from Penzeys. I have nothing to do with them and get nothing for offering my opinion of them, which is that I think their products are superior and I love them as a company.
Different people think different seeds should be in their everything blend. There’s a school of bakers who include caraway seeds in their everything blend. I am not a fan of the caraway, so I do not include it here. If caraway is your jam, by all means toss some into your mixture.
So, What’s in this Everything Seasoning Recipe?
Black sesame seeds
White sesame seeds
Dried minced onion
Dried minced garlic
Flaky sea salt
If you prefer less garlic, then cut down on the garlic. If you prefer more, add more. Use this recipe as a guideline. The proportions in this recipe are the ones that work with my taste buds. You do you.
- 9 g. poppy seeds (1 tbsp.)
- 9 g. black sesame seeds (1 tbsp.)
- 9 g. white sesame seeds (1 tbsp.)
- 6 g. dried (minced) onion (1 tbsp. plus 1 tsp.)
- 9 g. dried (minced) garlic (1 tbsp.)
- 2 g. flaky sea salt (I recommend Maldon Sea Salt)* (2 tsp.)
- Mix all ingredients together.
- Store in an airtight container at room temperature.