Quatre Épices
Quatre Épices, literally four spices, a traditional blend of white pepper, nutmeg, ginger & cloves.Used in many French kitchens for pâtés & terrines, soups, sauces, simmered dishes, broths & charcuterie.
Equipment
- Spice grinder
- Fine grater Hard cheese grater for nutmeg
Ingredients
- 14 gram White Pepper Whole Corns
- 7 gram Ginger ground
- 7 gram Nutmeg Whole Nut
- 7 gram Cloves Whole
Instructions
- Place whole cloves, white pepper corns & ground ginger into a spice grinder.14 gram White Pepper, 7 gram Ginger, 7 gram Cloves
- Grate Nutmeg & add to spice grinder7 gram Nutmeg
- blitz until fine.
- store in a 35 gram spice jar
Notes
Cold cuts: 1 gram of spices for 1 kg of preparation (stuffings, pâtés, sausage meat), 15 grams of salt and 3 grams of ground pepper.
For soups, broths or sauces: one teaspoon for 1 liter of liquid.
Christmas cakes and cookies: One teaspoon for 500 grams of dough.
For soups, broths or sauces: one teaspoon for 1 liter of liquid.
Christmas cakes and cookies: One teaspoon for 500 grams of dough.