Honey

Honey is what happens when bees mix nectar with their enzymes. Its taste is as varied as its colors.

Flavor

How to use it

Create a Honey Glaze. Warm honey with vinegar on low heat. This heat allows sugars to caramelize, adding complexity to meats.

Sweeten and Balance Sauces. Use honey for sweetness in sauces. The fructose helps balance acidity and blends with savory ingredients.

Common mistakes

• Too much heat can cause the Maillard reaction, which overpowers honey's nuances.
• Cold liquids don't mix well with honey because it's thick.

What goes with honey

• Cinnamon. Cinnamon's cinnamaldehyde shares aroma compounds with honey's floral notes.
• Almond. Honey's sweetness balances almond's slight bitterness.
• Ginger. Honey's sweetness counters ginger's spicy heat.
• Mustard Seed. Honey's sweetness tempers mustard seed’s sharp heat.
• Lemon. Lemon's acidity cuts through honey's sweetness, creating a balanced taste in dressings and teas.
• Oats. Honey's sweetness contrasts oats' earthy, bitter notes.
• Mustard. Honey tempers mustard's sharp heat for contrast.
• Sunflower Seed. Honey tempers sunflower seeds' bitterness.

Try tonight

• Drizzle honey over yogurt with berries.
• Mix honey with mustard for a quick dressing.
• Roast root vegetables with honey until they caramelize.

Storage

Store in a cool, dry place at room temperature.