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

  • 1/2 cup honey
  • 1/2 cup plain yogurt
  • 1/2 cup yellow mustard
  • 1/2 tsp. salt
  • 1/2 Tbsp. uncooked honey

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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