Paula Deen House Seasoning is a three-ingredient mix of salt, black pepper, and garlic powder that takes five minutes to throw together. The recipe makes about a cup and three quarters of seasoning, enough to carry you through weeks of weeknight dinners. It goes on chicken, pork, vegetables, and just about anything else on a Southern table.
The ratio is what makes it work. One full cup of salt to a quarter cup each of pepper and garlic powder sounds heavy. Paula built this to season raw meat before cooking, not to sprinkle on a finished plate. The salt mellows out in the pan and you end up with food that tastes seasoned, not salty.
Make a double or triple batch and store it in a Mason jar or airtight container. It stays good for up to six months. Onion powder is listed as optional. Taste the base mix first and add it only if you want a little sweetness on pork or roasted vegetables.
Paula Deen House Seasoning
Course: AppetizerCuisine: American, SouthernDifficulty: Easy5
servings5
minutes55
kcalA dry blend of salt, black pepper, and garlic powder stirred together and stored in a sealed jar for quick, even seasoning on any meat or vegetable.
Ingredients
1 cup salt
1/4 cup Black pepper
1/4 cup garlic powder
1/4 cup onion powder, optional
Directions
- Mix and store: Mix ingredients together and store in an airtight container for up to 6 months.
FAQs
How long does House Seasoning last in the pantry?
It keeps for up to six months in an airtight container at room temperature. Keep it away from the stove where steam can clump the garlic powder. If it starts to cake, break it up with a fork. The garlic and pepper lose punch over time, so make a fresh batch when the flavor fades.
Can I use this instead of store-bought seasoned salt?
Yes, and it will taste cleaner because there are no fillers or anticaking agents. The flavor profile is different from Lawry’s or Tony Chachere’s, which have paprika and other spices mixed in. Start with the same amount you would normally use and adjust from there.
Should I add the onion powder or leave it out?
Try it without first. The base mix of salt, pepper, and garlic powder is clean and goes with everything. Onion powder adds a slight sweetness that works well on pork and roasted vegetables but can muddy the flavor on fish or lighter dishes.
Can I scale this recipe up or down?
The ratio is what matters: four parts salt to one part black pepper to one part garlic powder. Double or triple the batch and it stays the same. For a small test batch, use a quarter cup of salt and a tablespoon each of pepper and garlic powder.
What kind of salt works best for this?
Fine table salt or fine sea salt dissolves and distributes more evenly than coarse kosher salt. If you only have kosher salt, the same cup measure will taste less salty because the crystals pack loosely. Add a few extra tablespoons of kosher salt to match the strength.
