Use the end of the Seasonings to cut!

Here are our tips:

OCNidea 1: Use your pencil end in a cream 

• 100g fresh cream 30% fat
• 3 gr of pencil end

Use of hot cream:

• Like a white butter (on fish).
• On a plate of pasta (replacing pesto and tomato sauce).
• Like a Béarnaise sauce (with meat).

Use of cold cream:

• Like a mayonnaise sauce (potato salad, raw vegetables…).
• Like a fromage blanc sauce (for an aperitif…).
• As a base on pizzas or sandwiches to be baked.

OCNidea 2: Melt the end of your pencil in butter

• 50g unsalted butter
• 3 gr of pencil end

Use of melted butter:

• Put on fish.
• As fat for cooking vegetables or other.
• To make the preparation of sauce (hollandaise and béarnaise).

Use of cold butter:

• To be eaten alone on a slice of bread.
• In the form of a pebble like a maître d'hôtel butter (meat).
• To use instead of your cooking butter (salty and hot preparation, for appetizers, etc.).

OCNidea 3: Grate the end of the Seasonings to cut! 

Your pencil ends can be simply grated using a microplane or a cheese grater and here are some examples:

• Fish rillettes: Candied lemon; Lime ; Shallot
• Hummus: Candied Lemon; Lime ; chilli and garlic
• Cream of herbs (for potato…): Cep; Saffron; Basil
• Guacamole: Hot pepper; Espelette; Black Garlic

 Of course in grated form, the pencils can be used in the same way as in the form of shavings.

Treat yourself !