Wet rubs are as a rule coarser and perfect for grilling and roasts where you want to give the meat, poultry or fish a crust that can be left or brushed off to serve. Using a food processor or mortar and pestle coarsely combine the ingredients.
INGREDIENTS
1 onion, peeled and quartered
bunch of fresh rosemary, leaves only
bunch of fresh sage, leaves only
handful of fresh flat-leaf parsley
2 garlic cloves, peeled
flaky salt and freshly ground black pepper
olive oil
METHOD
Place all the ingredients except the salt and pepper in food processor
Pulse until all is chopped into little pieces, but not a pulpy purée
Add oil to make a runny coarse paste
Season to taste
Add a couple of anchovies to boost the "umami-factor"
VARIATION 1
For a sunny Mediterranean twist, add a generous handful of pitted green olives, the juice and zest of a lemon, and a tablespoon of fennel seeds
VARIATION 2
The juice and zest of an orange, lemon or lime can be added to your mixture
VARIATION 3
Add a splash of spirits such as tequila, vodka, grappa, gin, brandy or aquavit
