I love my McCormick California Style Garlic Powder. I do, I do. I use it as my go-to garlic powder (I skip garlic salt and if a recipe calls for garlic salt I add garlic powder and salt). I use it as the base for my homemade pizza topping. It has a coarser grind and splash of flavor/color from the parsley.
But I also like to simplify. I like to make things myself if I can. Not to mention, whenever I’d buy the McCormick kind, I’d be spending more money than I cared to spend. So, I made it myself.
Pretty simple ingredients, both of which I purchased bulk-size from Costco (which sells some McCormick, if you like that kind). You can see in the picture that I used “California” garlic, which has a bit of a coarser grind.
For the price of two bottles of the store-bought kind, I can make about 2-3x as much of the mixture (and have enough parsley to use for at least 6 more). The ratio I used was about 3:1 garlic to parsley. But you can tweak to your desire. I have made it with regular-grind garlic as well and it did fine, but I prefer the coarse grind. Works for me!
Hi I’ve been looking EVERYWHERE for the Garlic Parsley Salt recipe.
Would you happen to know the ratio of how much salt that I would ad to this this to make it into the salt recipe. Thanks.
Hi Fran. I’m so much “by sight” – but here’s a try (using 50:50 ratio, which is less “salty” than some of the recipes I’ve come across which are 3:1, leaning on the salt).
6 T. garlic powder
6 T. salt
2 T. parsley
Mix that up and give it a try. Let me know what you think. I usually do mine separate using my garlic powder and then adding salt. But this would be convenient!
Thank you! I needed the California blend for a recipe, but the store I went to didn’t have it in stock…and the meal is still on the menu for the week. Now I can at least get it to taste the same! Thanks again.
thanks – just now needed this groovy mom and i am glad you posted!
What about the sunflower oil?
No, I don’t put any oil in it.