Makes 2 oz
Source: The Professional Chef (CIA textbook)
Ingredients
6 leaf bay leaf
1 tsp cracked peppercorns
4 tsp dried thyme
4 tsp dried rosemary
2.5 tbsp salt
Preparation
Combine all the ingredients in a clean spice grinder and grind it to median-fine. Store in an air-tight container. Allow it to rest for 12 hours before using.