Mom’s Special Salt

My mom is a great cook. Southern raised, but french trained (she studied with Simone Beck who co-authored “Mastering the Art of French Cooking” with Julia Child), she can do it all — Pâte, Brioche, Béchamel. So even though she doesn’t throw it down like she used to, she is a master at elevating the simple to the sublime. Which is where this salt comes in.

Part of a fantastic Melissa Clark recipe for Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt that we both pulled from the New York Times many moons ago, this salt is something that I tasted and thought “delish”, but which Mom recognized  for the gold mine that it is. Like the World’s Best Salad Dressing, this salt makes everything that it touches better. Even something as mundane as egg whites or a scoop of cottage cheese becomes special when topped with a pinch. It’s divine on vegetables, poached fish, grilled meat, salads… the list is endless. And it’s seriously easy to make.

Mom’s Special Salt

4T  black sesame seeds
4T white sesame seeds
4T coarse sea salt

In a small skillet over medium heat, toast the black and white sesame seeds until fragrant. It only takes about a minute so keep a close eye. They can go from toasted to burnt in a flash. Add them to the salt and mix to combine.

Keep the salt in a cute container by your stove and sprinkle away.