Mace is the feathery coating that grows around the outside of a nutmeg seed, which is then peeled and dried. Use leftover mace to delicately enhance your dishes.
What to do with leftover mace blades
Learn |
March 2019
Mace is the feathery coating that grows around the outside of a nutmeg seed, which is then peeled and dried. Use leftover mace to delicately enhance your dishes.
Recipes using mace blades
- Baked pork, almond and marsala stuffing with bread sauce topping
- Purple sprouting broccoli gratin
- Spiced parsnip purée
- Hollandaise sauce
How to use up leftover mace blades
- Better bechamel
For added flavour, put in a mace blade along with the bay leaf when making a béchamel sauce. - Beefed-up stock
Add complexity to homemade chicken and meat stocks by including a blade of mace with your other seasonings. - Spice up sweets
Whizz a mace blade in a spice grinder or pound with a pestle and mortar, then add to vanilla sponge cake mixes, fruit cake batter and gingerbread dough for a delicate hint of spice. It’s also good in ham glazes.
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