A match made in heaven: honey and thyme. Obviously, this is a tasty classic sauce that goes perfectly with lamb, but also with duck or chicken.
The honey creates a nice syrupy and sweet sauce that sticks nicely to your meat. We make the sauce in the pan in which you fried the meat, all the bits provide extra flavor.
We prepare this sauce at the very last minute with cold cubes of butter, so that it becomes even fuller in flavor.
What is honey-thyme sauce?
It’s a sweet and aromatic sauce that goes well with various dishes, especially grilled dishes, chicken, pork and vegetables. The honey gives sweetness to the sauce, while the thyme provides the spicy and aromatic flavor.
It’s a versatile sauce that can be used for both savory and sweet dishes. Vary it up and use it as a marinade for meat or vegetables, or as a glaze during cooking to add a delicious flavor.
Recipes with honey-thyme sauce
- 2 shallots
- 2 cloves garlic
- 10 sprigs thyme
- 3 tbsp honey
- 2 dl red wine
- 4 dl veal or poultry stock
- 50 g butter cold cubes
- dash sunflower oil
- black pepper freshly ground
- Clean the shallots and garlic and chop finely. Heat a little oil in the pan in which you just fried your meat and fry the garlic and shallot until they are nice and translucent. Of course, you can also start in a pan that has not yet been used, although the browned parts of the meat will give extra flavor to your sauce.
- Add the thyme to the shallot, stir well and then add the honey.
- Deglaze the pan with the red wine and let it reduce until a little less than half is left.
- Add the stock and let it reduce again by half. The sauce may have become nice and syrupy and strong. Pour the sauce through a sieve and pour into a saucepan.
- Just before serving, use a hand blender to blend the sauce little by little with the cold lumps of butter. You can add a little extra thyme if desired. If necessary, season the sauce with salt and pepper.