Not just your Bubbe’s honey cake. As a beekeeper and avid cook I can take you and your honey places you’ve never been before- culinarily speaking.
So let’s get sticky, um I mean buzzing. Well maybe a little sticky.
Why is honey sticky?
Well, honey really only becomes sticky when it starts absorbing moisture from the air. If you get to it soon enough, it’s mostly slippery smooth. The H part of the H2O that the honey sucks out of the atmosphere is specifically what makes it sticky. Sticky can also be a useful property for adhering sauces to food. What series of honey recipes would be complete without a BBQ sauce?
Honey BBQ Slather
Slather? Frankly, I’m enough of a food snob to not want to include this among the pantheon of culinary sauces. Bernaise this is NOT.
It is, however, just a tad easier to master. Maybe I really mean impossible to screw up.
This sauce is suitable for almost everything, except perhaps ice cream. Please do NOT put this on ice cream. Anything else hot or cold, roasted or boiled – go for it.
What you’ll need:
- clean jar or bowl for mixing
- a slathering tool
- Tomato paste
- Soy sauce
- Honey
How to do it
- Combine equal parts tomato paste, soy sauce, and honey in your jar or bowl
You can apply this slather before, during, or after cooking. It’s also great to serve as a dipping sauce.
Refrigerate any unused portion in a closed container.
