More Honey Cooking Tips

Good afternoon! QueenBee here. It’s been awhile since I’ve shared more honey cooking tips with you. So, I thought I’d do so today.

Honey Is an Effective Substitute for an Emulsifier

Let’s say you are wanting to make a vinaigrette, but you are out of Dijon Mustard. So, your oil, vinegar, and flavorings keep separating. Instead of using sugar in your recipe, use honey because it acts like excellent emulsifier. It’s thick consistency helps stabilize your vinaigrette. Here’s a great example from our recipe blog on how to use both Dijon Mustard and Honey to stabilize and flavor a vinaigrette.

Honey Balances Flavors

As you are aware, many great chefs believe that the best recipes balance five flavors – salty, sweet, bitter, sour, and umami. But, what can you do if your dish tastes off? These are some examples of how you can use honey to rebalance your flavors. Add honey a little at a time (to taste):

• if your dish isn’t sweet enough
• if your dish is too sour
• if your dish is too bitter
• if your dish is too spicy

Just remember that honey has water in it, so you might have to reduce the water/liquid in your recipe slightly to compensate for the water in the honey. This is one our recipes that demonstrates the balance I’m talking about.

Experiment with our Infused Honeys

Additionally, I’m finding it quite fun to experiment with our Wild Side Infused Honeys in recipes. I’ve used them in recipes to add flavor. I’ve also drizzled them on my food. They certainly can enhance any dish if used with a light hand.