Thai Infused Honey
February 20, 2016 at 3:05 pm By Chef Eric
Honey isn’t something most of us think to alter, but in this post I treat it as a blank slate ready for additions.
- 16oz honey
- lemon grass
- lime zest
- bird’s eye chilies
- cilantro, basil, mint
My preferred method is to roughly chop all of the ingredients and then load them into a plastic bag along with the honey.
I then place the bag into a water bath at 135F (57C) for 3 hours. Alternatively you could place all of the ingredients in a sauce pan and gently warm for three hours, stirring occasionally.
The next step is to strain out all of the chunky bits, and allow the honey to cool.
Transfer your honey to a very clean container. It is now ready to use as a topping for Korean Fried Chicken, as a marinade for Cambodian beef, or in a simple vinaigrette with rice vinegar and oil.