When people talk about honey, they usually think of breakfast, a cup of tea or a pudding. But a quick look at the traditional cooking of many countries shows that honey has always had a place next to meat, fish and vegetables. A drizzle of honey at the right moment balances saltiness, helps food brown and adds a gloss no other ingredient can match. In this article we have gathered simple ideas for using honey in savoury cooking, with no complicated recipes or hard-to-find ingredients.
The first time we saw someone put honey on a roast chicken, we turned our noses up. It seemed a waste of good heather honey. One taste was enough to change our minds. Since then, the honey jar has moved from the breakfast cupboard to sit beside the salt and pepper.
Why honey works so well in savoury dishes
The explanation is more about cooking than chemistry. Honey’s sweetness softens sour and bitter flavours such as mustard, vinegar and some winter vegetables. At the same time, its sugars caramelise in the heat and create the golden crust we all want on a roast. And every honey carries the aroma of the flowers it came from, adding a layer of flavour that ordinary sugar simply doesn’t have.
The secret is the amount. In savoury cooking, honey is a seasoning, not the star. One or two spoonfuls are enough for a whole tray.
Which honey to choose for each dish
Not all honeys behave the same way over heat. A handy rule: dark honeys for bold dishes, light honeys for delicate ones.
- Pork and game: call for a dark, intense honey. Barroso honey and chestnut honey stand up well to the oven and go nicely with garlic, mustard and dried herbs.
- Chicken and turkey: are great with a medium-strength honey such as heather honey, mixed with lemon and thyme.
- Fish and seafood: prefer mild honeys. Alentejo honey or Spanish lavender honey won’t overpower the taste of the sea.
- Roast vegetables and salads: almost anything works here, depending on taste. A light honey adds freshness, a dark one adds depth.
If you’d like to know more about one of the most popular honeys for cooking, we have a whole article on chestnut honey and how to use it in the kitchen.
Three simple ideas for this week
1. Honey and mustard pork loin
Mix two tablespoons of dark honey with one tablespoon of mustard, a chopped garlic clove, salt, pepper and a little olive oil. Brush it over the loin and leave to rest for half an hour. Roast at 190 °C with potatoes and sliced onion. For the last ten minutes, baste the meat with the juices from the tray to get a glossy crust. If the honey starts to darken too early, cover with foil.
2. Roast carrots and pumpkin with honey and cumin
Cut carrots and pumpkin into large chunks and toss with olive oil, salt, cumin and a spoonful of honey. Roast at 200 °C for about 35 minutes, stirring halfway through. Finish with a little chopped parsley and some toasted pumpkin seeds. Serve as a side dish or, with a little fresh cheese, as a light main course.
3. Yoghurt, honey and lemon salad dressing
In a jar, combine three spoonfuls of natural yoghurt, a teaspoon of light honey, the juice of half a lemon, salt and pepper. Shake well. It’s lovely on a leafy salad with apple and walnuts, or as a sauce for grilled chicken. Keep it in the fridge and use within two or three days.
Tips for cooking with honey
- Watch the direct heat: honey burns faster than sugar. On the grill or in a frying pan, add it at the end of cooking.
- Balance with acidity or heat: lemon, vinegar, mustard or chilli keep the dish from becoming cloying.
- Always taste: every honey has a different sweetness. Start with less and add more if needed.
- Crystallised honey works too: in a hot sauce it dissolves in seconds. If you want it runny again, we explain how in crystallised honey: why it happens and how to make it liquid again.
One jar for the kitchen, another for the table
Many people keep a single jar of honey and use it for everything. It’s worth having two: a light, mild honey for tea, yoghurt and delicate dishes, and a dark, intense honey for roasts, marinades and cheese. That way every dish gets the right flavour. To store them properly, away from moisture and heat, see our tips on how to choose and store Portuguese honey.
And if you enjoy cooking for someone special, we also have honey recipes to share for two.
What we’ve tried (and what didn’t work)
Cooking with honey involves a fair bit of trial and error. The first few times we used it on meat, we added it right at the start, before it went into the oven. The result: the surface burned before the meat was cooked. We learned it’s best to brush it on in the last 10 to 15 minutes, when the meat is nearly done. It turns golden and glossy without going bitter.
Another classic mistake is using too much. A savoury dish with too much honey ends up tasting like an odd dessert. Our rule is simple: one tablespoon per half kilo of meat or vegetables, always with something acidic nearby (lemon, vinegar or mustard) to balance it.
What turned out better than expected? Roast carrots with Spanish lavender honey and cumin. Pumpkin with honey and rosemary. And a quick sauce for salmon, made with honey, soy sauce and grated ginger, ready in five minutes in a frying pan.
For anyone cooking in a hurry
Not all of us have time for elaborate recipes during the week. So here’s a “store-cupboard rescue” idea: a small jar of honey, mustard and olive oil in equal parts, well mixed and kept in the fridge. Use it to dress a salad, brush chops before grilling or liven up yesterday’s vegetables. It keeps for a week and saves plenty of dinners.
At Pi Alfa
All the Portuguese honeys mentioned here are in our shop. We dispatch within 24 hours, and shipping is free across the European Union on orders over €50. Create an account on the site and get 10% off your first order, and every order comes with a small free honey. Enjoy your meal!
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