What to do with leftover mace blades

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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.