A Homemade Stand-In for Lawry's Seasoned Salt
I put Lawry's Seasoned Salt on poultry, beef, and my breakfast eggs. Here's the homemade version I worked up that gets close to the real thing.
Whether it’s poultry, beef, or my breakfast eggs, you can bet I’m reaching for Lawry’s Seasoned Salt. It’s the one shaker I refill more than any other. I figured it was time to work out a homemade version that gets close to the real thing — partly so I’d never run out, partly to know what’s actually in it.
After some testing, this is the blend I keep coming back to.
Ingredients
- 2 tablespoons salt
- 2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cornstarch
Directions
- Combine all ingredients in a small bowl and whisk until evenly mixed.
- Transfer to an airtight shaker.
Use it on everything you’d use the original on. Eggs in the morning, a roast chicken at night, a burger off the grill in between. The cornstarch is the small trick that keeps it shaking cleanly instead of clumping in the jar.
Frequently Asked Questions
What’s in Lawry’s Seasoned Salt? The commercial blend lists salt, sugar, paprika, turmeric, onion, garlic, and cornstarch among its ingredients — which is exactly what this homemade version is built around. Some versions also include celery salt; if you want to push it closer to the original, a pinch is worth trying.
Why does the cornstarch matter? Cornstarch absorbs moisture and keeps the fine particles from fusing into a solid lump. It’s a small addition — a quarter teaspoon — but it’s the difference between a shaker that works and one you’re banging on the counter.
Can I scale this up and store it? Yes. The ratio holds at any multiple. Store it in an airtight shaker away from the stove — heat and steam are what kill a spice blend fastest. Made in a larger batch, it keeps well for a few months before the paprika starts to fade.