The National Honey Board enlisted Kathy Casey of Food Studios-Liquid Kitchen to create four new flavorful, on-trend sauces – all made possible by the awe-inspiring honey bee – in honor of National Honey Month. Each sauce boasts fresh pollinator garden-inspired ingredients, along with pure, all-natural honey delivering clean-label flavor and functionality.
Adding a signature touch to a range of recipes or sold by the bottle, these versatile sauces are a boon for operators committed to offering “better for you, better for the planet” menu options.
The relationship between honey production, bees, and a sustainable food supply is an important one. In fact, honey bees help produce a third of the foods we eat, through the process of pollination.
The next time you drizzle honey, chop an apple, dice almonds, toss tomatoes, poach a pear, or sauté garlic, give a nod to the essential honey bee.
To learn more about honey, bees, and for additional recipes and inspiration, visit honey.com.
1 Honey Vietnamese Dipping Sauce
Honey replaces granulated sweetener in this contemporary twist on the traditional dipping sauce. Ideal with appetizers, or drizzled on bowls, stir-fries, or salads.
YIELD 2 1⁄2 cups (20 fl. ounces)
INGREDIENTS
1⁄2 cup fish sauce
1⁄2 cup fresh lime juice
1⁄2 cup honey
1⁄2 cup water
1 tablespoon finely minced fresh lemongrass
2 tablespoons minced fresh garlic
1⁄2 cup fine diced English cucumber (seeds removed)
1⁄4 cup fine diced red onion
1⁄4 cup fine diced carrot
2 tablespoons fine chopped fresh mint
1⁄2 teaspoon red chili flakes
DIRECTIONS
- In a bowl whisk together the fish sauce, lime juice, honey, and water until well combined and the honey is dissolved.
- Then stir in the remaining ingredients.
- Label, date, and store refrigerated for up to 2 days.
CHEF’S NOTES
- Make a large batch of the sauce base and keep it refrigerated for up to 14 days. Add the fresh ingredients upon use so they stay crisp.
- Try adding fresh chopped cilantro to order.
- Minced fresh ginger is also a delicious addition. Get creative with it!
2 Zesty Honey Citrus Tahini
Honey serves as a natural emulsifier and balances flavors in this versatile sauce. Perfect for grilled chicken or veggies, grain bowls, or salads.
YIELD 2 1⁄2 cups (20 fl. ounces)
INGREDIENTS
1 jar (16 oz.) sesame tahini
3 tablespoons honey
2 tablespoons fresh minced garlic
1⁄2 cup fresh lemon juice
1⁄2 cup fresh lime juice
1⁄2 cup fresh orange juice
1⁄4 cup gluten-free soy sauce or tamari
1⁄8–1⁄4 teaspoon cayenne pepper
1 tablespoon lemon zest
DIRECTIONS
- Place all ingredients except the zest in a stainless bowl or small plastic container. Process with a stick blender until smooth, then stir in the zest.
- Cover, label, and date. Store refrigerated for up to 5 days.
CHEF’S NOTES
- For a Latin spin, use twice the lime juice in place of lemon; add pollinator-inspired cilantro, avocado, and pickled jalapeños. Skip the soy sauce and season with kosher salt.
- For more intense flavor, add more garlic, soy, and additional honey for balance.
- Add in your favorite pollinator-friendly spices, such as curry, cumin, or coriander.
3 Honey Goddess Dressing
Honey delivers balance and just the right touch of sweetness to this updated classic. Perfect with salads, grilled shrimp, fish or chicken, and grilled veggies.
YIELD: 4 cups (32 fl. ounces)
INGREDIENTS
2 ripe avocados
4 organic egg yolks (1⁄4 cup pasteurized egg yolk)
1⁄2 cup fresh lemon juice
1⁄4 cup chopped parsley
1⁄4 cup chopped fresh tarragon
1 small shallot, minced (optional)
1 tablespoon minced fresh garlic
6–8 anchovy fillets
3⁄4 cup olive oil
3 tablespoons honey
1 cup sour cream
1⁄2 teaspoon black pepper
1⁄2 teaspoon salt
DIRECTIONS
- In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, garlic, and anchovies and then process for 1 minute until well combined.
- With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy.
- Turn the machine off and scrape down the sides. Add the honey, sour cream, pepper, and salt, and then process for 30 seconds more.
- Cover, label, and date. Store refrigerated for up to 5 days.
CHEF’S NOTES
- You can make this recipe without anchovies; just increase the salt a bit.
- Switch things up by swapping basil for tarragon (both pollinator garden favorites).
- You can also make this dressing with a stick blender
4 Honey Harissa Pesto Sauce
Honey rounds out a range of flavors and textures in this hearty sauce. Feature it on pizza, pasta, or sandwiches, with charcuterie, or to add interest to small plates.
YIELD: 3 1⁄2 cups (28 fl. ounces)
INGREDIENTS
4 large red bell peppers (about 2 lbs.)
1 cup (6 oz. wt.) whole raw almonds
1 tablespoon minced fresh garlic
1⁄4 cup (2 oz. wt.) high-quality purchased harissa
1 cup (4 oz. wt.) grated Parmesan cheese
1⁄4 cup (3 oz. wt.) honey
1⁄4 cup olive oil
1 1⁄2 teaspoons kosher salt
DIRECTIONS
- Preheat a convection oven to 375°F.
- Place peppers on a baking sheet and roast in oven or until just starting to char on the outside, about 15–20 minutes.
- Immediately transfer peppers to a bowl and cover with plastic wrap tightly. Let sit, covered, until cool.
- Meanwhile, spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.
- Once peppers are cooled, skin should easily slip off. Remove skin, seeds, and stem, and discard.
- Coarsely chop the peppers; you should have about 1 1⁄4 lbs. roasted pepper “meat.”
- In a food processor, combine in the following order: toasted almonds, garlic, harissa, and chopped peppers. Process for about 1 minute.
- Then add Parmesan cheese, honey, olive oil, and salt. Process for about another minute until desired texture.
- Label, date, and store refrigerated for up to 7 days.
CHEF’S NOTES
- Look for a harissa that is more rustic in texture and made with sun-dried tomatoes.
- For a tasty vinaigrette, whisk with red wine vinegar, olive oil, and a touch of Dijon mustard.
- Stir in additional olive oil for a thinner sauce to drizzle.
To learn more about honey, bees, and for additional recipes and inspiration, visit honey.com/recipes.