You can of course easily buy the classic Montreal seasoning, but if you're grilling or smoking your steaks, chops and other cuts and want superb flavours and mouthwatering aromas, it's so easy and quick to rustle up a homemade version. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp coriander seeds
2 tbsp black peppercorns
2 tbsp dried thyme
1 tbsp dried parsley
1 tbsp cayenne pepper
2 tsp mustard powder
2 tsp dill seeds
2 tsp salt (see note 2)
2 tsp onion powder
2 tsp garlic powder
tbsp = tablespoon
tsp = teaspoon
Stored your Montreal spice mix in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before making more.
Note: If you have the time, dry toasting the coriander and peppercorns prior to cooling, grinding and combining with the other ingredients will add even more flavours and aromas to your recipes.
Click here for step-by-step info and photos on this recommended cooking process. (Link opens in new window)
Note 2: You could use table salt for this recipe, but as you've gone to the effort of making your own seasoning, I think it's worthwhile using a quality sea, rock or kosher salt. Not only are these a touch healthier, they will add better flavour!
Ingredient Note: I use a few whole spices in the recipe above which I then grind. But not everyone always has whole, so if not, just use pre-ground powders and reduce the quantities by roughly half. So if it says 2 tablespoons of peppercorns you would use 1 tablespoon of pre-ground pepper. Do this for all the ones you don't have whole and stir in with the other pre-ground spices when making.