a little kitchen help, especially in the summer!

½ cup honey, preferably wildflower

¼ cup Dijon mustard

2 teaspoons fresh thyme (or ½ tsp. dried)

1 teaspoon Indian-style curry paste *

½ teaspoon  kosher salt

¼ cup water

¼ cup vegetable oil

In a small saucepan, whisk together honey, mustard, thyme, curry paste, salt and water. Bring to a low simmer over medium heat and drizzle oil in slowly, whisking to incorporate. Pour into a clean jar, allow to cool thoroughly, cover and refrigerate until ready to use. Sauce will keep for several weeks refrigerated; stir or shake well before using.

Yield:  Makes 1½ cups barbecue sauce.


*Indian-style curry paste, which is red, can be found in the ethnic foods section at many supermarkets. This high-sugar finishing glaze works well for chicken, pork tenderloin, swordfish, beef kebabs and baby-back ribs. It can also be brushed on mushroom caps or split ripe figs before grilling or broiling, or used as a dipping sauce for grilled skewered chicken.

Recipe adapted from  “Hay Day Country Market Cookbook” by Kim Rizk (Workman Publishing, $24.95).

For tips on honey double click here on “Honey Tips”  for sources double click here on “Sources.”


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