Sel gris

This is a moist, grayish sea salt that’s rather salty (not all salts are very salty) and coarse; in fact, some sel gris is so coarse that, depending on what you are using it for, you might want to crush it or mill it. Sel gris is good in the break-up cookies (page 400-01), and my friend Marie Nael uses it in her wonderful pork stew (page 274-75). Sometimes when I’m making a steak, I’ll heat a cast-iron skillet, scatter a little sel gris over the base of the hot pan, and sear the meat on the bed of salt, so that the salt turns toasty and flavors the steak.

Dorie Greenspan

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