August 17 2010
Sel Magique is aptly named: it’s a magical condiment that adds a je ne sais quoi to almost anything I cook. It’s a combination of Breton fleur de sel, the raw salt made in the marshes around Guérande, and a classic combination of marjoram, savory and thyme known as herbes de Provence (there’s lavender in there, too).
I use it on scrambled eggs and roast chicken – it adds a kick that’s delicious but hard to pin down. It even worked as a flavouring on strawberries, swirled with some aged balsamic vinegar. I’ve tried making my own version in a blender, but it always ends up like green chalky dust – I think regular salt isn’t damp enough to combine so chunkily. I’ve given up, and leave the magic to the French professionals.
From $13 for 2oz.