The dish
This novel honey glaze enhances grilled cooking with the aromatic nuances of eucalyptus honey, characterized by a unique scent of dried mushroom and intense umami notes, with hints of toffee, condensed milk, and dulce de leche.
The seasoning promotes the Maillard reaction, creating a golden and slightly caramelized crust on the meats, while lightening their fattiness and refreshing their taste. When the fatty part of the meat and the glaze drip onto the grill, they release a sweet and elegant smoke that enriches the final taste in a surprising way.
Ingredients
- 100 ml of fir honey vinegar
- 40 g of eucalyptus honey
- Coarse black pepper
- 1 sprig of rosemary
Preparation
- Prepare the glaze by combining fir honey vinegar, eucalyptus honey, and coarse black pepper. Let it macerate overnight and then strain.
- Shortly before cooking, use a sprig of rosemary to brush the meat with the aromatic glaze.
