Step aside chili crisp: Savory Honey is the hot (and garlicky) new condiment of 2023
Do I love chili crisp so much that I have three different favorite jars of it in my cupboard at all times? Yes. But am I a little tired of even my favorite brand? I’ll be the one to say it. Yes. Fear not, because I have the next condiment trend for 2023 – Savory Honey. Honey fermented with garlic, a pinch of salt, and sliced peppers.
What’s the deal?
We’ve all seen a hot honey fried chicken recipe or two, but Savory Honey hits different. By combining the two separate recipes of fermented hot honey and fermented garlic honey we get – say it with me – a whole new world.
The flavor notes of Savory Honey don’t come through by just combining the ingredients, either. Allowing time for the fermentation of garlicky flavor and spicy peppers is what gives this new condiment its addictive and utility.
You may think that Savory Honey sounds like some carnival condiment that'll be trending in and out of David Chang's Discord after one week. But I challenge you, Savory Honey will earn a spot next to your favorite dish finishers like toasted sesame oil.
Easy AF to make
Don’t worry, this recipe isn’t snob-bee. (Sorry, I tried to leave out all bee puns, but I couldn’t.) It takes about 5 minutes to prep and a week to fully ferment, plus it keeps for about two months. The recipe measurements are very flexible, but this is my go-to:
½ teaspoon of salt
Half a head of garlic (peeled, sliced)
2 oz of your choice of hot pepper (washed, sliced, and deseeded if you want a milder kick)
About 8 oz of quality honey
Toss your garlic and pepper slices into a 16 oz mason jar and cover them with honey, filling just below the top of the jar. Seal and let ferment for 7+ days, burping (or opening the jar to let the natural fermentation gasses release) once each day.
After a week, you’ll see that the honey has become less thick and more of a liquid. This is the perfect time for a taste test. At this point, flavors should have developed, but if you want an even deeper flavor, just wait a little longer.
When you’re satisfied with the savory-ness, you can either separate the solids with a fine mesh strainer and refrigerate, or leave the solids in to continue developing an even deeper flavor. Just don’t throw those beautiful morsels of garlic and pepper away – store them separately for later.
If you do leave the garlic and peppers in, don't forget to continue burping the jar every two days or so.
What does Savory Honey go with?
I’m on a journey to try Savory Honey on almost everything. Here’s what I’ve found so far.
Savory Honey: Drizzle, mix, marinade
You're going to want to drizzle this stuff on everything from pizza to a breakfast sando. Add a ramekin of Savory Honey to your next charcuterie board. Add Savory Honey to your go-to sauces, marinades, and salad dressings to keep life tasty and interesting.
Bring new life to regular weeknight dishes and sides. Substitute anything that you’d use regular honey with Savory Honey. Put it into otherwise regular recipes like brussel sprouts, A pork tenderloin glaze, roasted carrots, or your favorite glazed salmon.
Try adding Savory Honey in a food processor with feta for an amazing whipped cheese you’ve never had before. A warm herb-coated pita is begging for a dip in Savory Honey Tahini. Experiment with sandwiches – get weird because this sweet-umami-spicy sauce will surprise you.
Fermented garlic and peppers: Fry and bake
I love this condiment because it’s a two-in-one. Whether you separate the ingredients after a week or pluck them out as needed, you can use this spicy garlic action in other dishes as well.
Toss the glazed mix on top of your next loaf of savory bread before baking. Emulsify with olive oil and herbs to make a simple pasta sauce pop. Add a scoop to fried rice as a secret ingredient.
Whatever you do, send me a pic of your dish on Instagram and tag me. I want to see how creative you get with Savory Honey.
Credit: Pegah Sharifi https://www.pexels.com/@peg1997