Ingredients
- 100 g sea salt
- 10 g rosemary leaves
- 5 g sage leaves
- 1 clove of garlic

Instructions

• Wash the leaves of rosemary and sage and dry a little bit
• Clean the garlic
• Finely chop together rosemary, sage and garlic with a half moon knife
• Add salt and herbs into a mortar and crush everything together to flavour the salt

You can keep this brine for 3 months in an airtight can. You can also change the spices according to your own taste and it's the perfect accompaniment to any roast meat.