The Montreal steak mix is probably the most famous meat seasoning. When you order a steak in a restaurant, with a probability of 90% they will serve it to you seasoned with a Montreal mixture.
It is best suited for grilled meat, for which it was originally invented. But it is used for other purposes. Here are some ideas:
- rub with a montreal salmon mixture before roasting
- sprinkle the Montreal mixture of fried potatoes and season it with unsweetened popcorn
- a pinch of Montreal mix will improve the bacon that you fry with scrambled eggs
- season the montreal mixture of stewed vegetables
The Montreal mixture includes nine components – no exotic, they are all more than ordinary, but when combined, they give a completely new taste.
- dried onion – 1 tbsp.
- black pepper – 1 tablespoon
- dried garlic – 1 tablespoon
- dill seeds – 1 tbsp.
- salt – 1 tablespoon
- smoked paprika (can be replaced with ordinary) – 1/2 tbsp.
- chili pepper – 1/2 tbsp
- mustard seeds – 1/2 tbsp
- coriander – 1/2 tbsp
The Montreal mixture got its name in the 50s of the twentieth century and became famous thanks to the restaurant worker Maurice Sherman. He was not at all a culinary innovator, nor was he a chef, but seasoned his own food with spices. The seductive aroma aroused interest, the restaurant where Sherman worked began to use spice for his dishes. Very soon, it already became known as the “Montreal mixture”, although in fact it is one of the traditional seasonings of Jewish cuisine. Sherman did not invent anything, but used a spicy mixture usual for his family.
Making Montreal seasoning at home is a good idea, because you need to use it only with freshly ground. In the oven, pedants dry onions and garlic for seasoning, but we suggest that you safely skip this step using ready-made dried onions and garlic from the store. All components need to be crushed – not to dust, but to the state of small crumbs. This can be done long and tedious in a mortar or instantly in a coffee grinder. Mortar is the preferred option, so the flavor of the seasoning will be stronger.
Rub the seasoning with the meat and add it to the marinade. Do not forget about alternative uses with vegetables, eggs, and fish.