As a kid, Beau Monde (meaning beautiful people in French) was one of those mystery jars in my mom’s spice rack. (And I’m sure the same jar is still there.)
This blend of salt, celery seed, nutmeg, onion powder, and often other spices dates back to the 18th century though the Spice Island Co. trademarked the name in 1942. Papa Hemmingway added it to his complex hamburger recipe, and it was a popular party dip in the 1940s & 50s. Sadly, it’s fallen out of favor with most kitchens today.
Beau Monde’s versatility shines in both savory and sweet applications. It is particularly popular for seasoning meats such as chicken, beef, pork, and seafood, enhancing their natural flavors without overpowering them. It’s also excellent as a rub for roasts or grilled proteins, where its subtle spice blend adds complexity.
In vegetable dishes, Beau Monde elevates roasted or sautéed vegetables like potatoes, carrots, and green beans, while in soups and stews, it provides a savory depth that complements broths and creamy bases. It’s also a favorite for seasoning dips, particularly sour cream or cream cheese-based dips, where it lends a rich and flavorful profile perfect for crackers and crudités.
Beyond traditional uses, Beau Monde adds intrigue to egg dishes, such as omelets or quiches, and can even be sprinkled over popcorn for a gourmet snack. Its slightly sweet undertones make it a surprising yet delightful addition to baked goods like savory scones or breads. For an interesting kick, rim your glasses for Bloody Marys’ and Micheladas.
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