I would have sworn that I had posted this recipe before, but clearly I have not… So here it is, Lavender, Honey, Thyme Sauce… I’m documenting it for my awesome Sister-in-Law who requested a copy (Hi Beth!)…
Lavender, honey, thyme sauce…
- 1 Small Mild Onion (or a couple large shallots, chopped fine)
- 1/3 cup Sherry Vinegar
- 1/2 cup Honey (dissolved in warm water)
- Handful Lavender Blossoms
- 6 Sprigs Thyme
- S & P
|Saute the onion in a bit of butter.|
|Deglaze the pan with the sherry vinegar and allow it to bubble down a bit.|
|Pour in the honey/water mixture and add the lavender and thyme. Allow to simmer and steep.|
|Remove the stems.|
|Taste and correct the flavor for the acid and the sweet. Add the S & P to taste.|
I generally serve this with duck breast because the acid cuts the fat beautifully. It’s also great with chicken and game birds. You can find lots of versions of this around the net too if you want to play with various flavors. And if you decide to try it with the duck breast and haven’t cooked it before, here’s my advice… Score the fatty side of the breast without cutting the meat, grill the breast outside on a wood fire, fat side down, and be certain to move the breast away from any live flame or coal. It will probably catch on fire anyway since the fat pours out, but it’s worth a try! (honestly you’ll be fine as long as you watch it, the goal is to remove the most fat and get that smoke flavor in there) Put the lid on your grill as well to ‘bake’ more fat out.
Hope you enjoy this recipe and have a great weekend everyone!