Burnt-Honey Mustard Dip Recipe
Photo: Alison Gootee
Even chef Christina Tosi makes mistakes—but she considers them opportunities. The owner of New York City's Momofuku Milk Bar and author of the new cookbook Milk Bar Life once left a honey reduction on the stove too long, but she didn't throw it away: "My mom taught me waste not, want not, so I tried a taste after it cooled and found that the honey had taken on a super-savory flavor." It makes an ideal base for a honey mustard dip to serve with everything from carrots to chicken fingers (like these homemade kind).
Makes 1 1/2 cups
Ingredients
Directions
Total time: 15 minutes
Pour 1/2 cup honey into a saucepan, attach a candy thermometer, and cook over medium heat until honey is deep brown and thermometer reads 325°, about 10 minutes. Remove from heat. Carefully whisk in yogurt, mustard, salt, and 1/2 Tbsp. uncooked honey. Chill and serve.
Makes 1 1/2 cups
Ingredients
- 1/2 cup honey
- 1/2 cup plain yogurt
- 1/2 cup yellow mustard
- 1/2 tsp. salt
- 1/2 Tbsp. uncooked honey
Directions
Total time: 15 minutes
Pour 1/2 cup honey into a saucepan, attach a candy thermometer, and cook over medium heat until honey is deep brown and thermometer reads 325°, about 10 minutes. Remove from heat. Carefully whisk in yogurt, mustard, salt, and 1/2 Tbsp. uncooked honey. Chill and serve.
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