Technique Tuesday: Honey, Honey

Honey is one of my favorite secret weapons in the kitchen. I use it in everything from marinades to dressings and spreads. Honey has a deliciously sweet flavor profile that can add a wonderful element to so many different dishes. I buy mid-grade quality honey and keep it right next to my stove in a cabinet with spices and liquids I use often (like soy, garlic powder, salt and pepper). I love the squeeze bottle ~ it cuts way down on mess and allows you to portion out your honey without using a spoon. Below are a few little tips on how to make the most of your honey, followed by a quick and easy marinade that is great for pork and chicken.

1. Spray your utensils
If you're using a measuring cup or spoon with honey, make sure you spray the spoon or cup with nonstick spray before adding the honey. It will slide right off! This tip is great for peanut butter too.

2. Use honey instead of sugar in salad dressings
Honey not only has great flavor, but it is an amazing emulsifier. This just means that it will help your dressing come together into a more uniform consistency.

3. Honey is sweeter than sugar
I typically cut the amount of honey I use by 1/2 when substituting it for sugar. This will help ensure that whatever you are making doesn't end up cloyingly sweet.

4. Bake at a lower heat
If you decide to use honey instead of sugar when baking, lower the oven temperature by about 25 degrees so you don't burn your dinner or dessert!

5. Use in marinades and dressings to balance acidity
A squeeze of honey in a vinaigrette or marinade will cut down on the acidity from any vinegar or citrus you choose to use.

6. Try it with butter
Try mixing 2 tbsp. room temperature butter with 1 tsp. honey for a delicious spread for cornbread or rolls

Marinade:
Whisk together the juice of one lemon, 3 tbsp. vegetable oil, salt, pepper, 2 tbsp. dijon mustard and 2 tbsp. honey. Marinate up to 2 hours.