Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Fleur De Sel

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

Fleur de sel is a delicate white salt from the northern Atlantic coast of France, harvested by skimming the top of the evaporating sea water in salt marshes. Its name (“flower of salt” in French) comes the aroma of violets that develops as the salt dries.

Don’t have it?

Substitute any flaky sea salt (such as Maldon sea salt).

How to choose:

Fleur de sel can be slightly ivory or even grayish, depending on the minerals in the area it was harvested. It’s usually sold in jars because it can be a little damp. If possible, sample a few kinds to see which you like best.

How to prep:

Do not waste this expensive, high-quality salt in pasta water or even to season meat before cooking. Instead use it as a finishing salt. Sprinkle sparingly to finish simple seafood (pan-roasted salmon, seared scallops), rare lamb, pork tenderloin, seared foie gras, simple summer tomato salads, or even chocolate or caramel desserts.

How to store:

Store tightly covered.

Click here to purchase

    Recipes

  • Recipe

    Buttermilk Fried Chicken

    Thomas Keller may be known as one of the world's most celebrated chefs, but these days he's equally beloved for the fried chicken he serves at his bistro Ad Hoc.…

  • Recipe

    Salted Butter Caramel-Chocolate Mousse

    There’s not much one can say about this. One bite will leave you just as speechless.

  • Recipe

    Salted Caramel Pudding Parfaits

    At some point in the last decade, the marriage of caramel and salt became a perennial one on dessert menus. What took us so long? Here is a luscious representation.…

  • Recipe

    Salted-Peanut Blondies

    I like peanuts best when they are well salted and paired with something sweet. Bazzini peanuts from New York City have an exceptional crunch, a good roasted flavor, and a…

  • Recipe

    Greens on White Grilled Pizza

    The white of this pizza comes from a mix of three cheeses. The heat from the pizza slightly wilts the greens and the prosciutto adds a welcome salty sweetness.

  • Recipe

    Beet Salad with Fennel, Frisée & Feta

    I like the slightly bitter edge frisée gives to the salad, but I use it as much for looks as flavor, since it mounds so well and looks so festive.…

  • Recipe

    Grilled Salmon Steaks with Sea Salt, Chile & Lime Butter

    The subtle spiciness of French Basque piment d’Espelette chile powder is perfect for this butter, though crushed red pepper flakes make a fine substitute. If your market is out of good…

  • Recipe

    Slow-Roasted Prime Rib Recipe

    A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for…

  • Recipe

    Grilled Mushroom, Arugula & Comté Salad

     

  • Recipe

    Oven Fries

    This recipe is easily doubled; just use a second baking sheet so you don’t crowd the fries.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks