Sweet and sour honey sauce (for kreokakavas)
4 servings
20 minutes
Sweet and sour honey sauce is a true gem of Italian cuisine, adding exquisite depth of flavor to dishes. Its delicate balance of creamy richness and refreshing tartness makes it an ideal complement to meat and vegetable dishes. The sauce's history is rooted in Mediterranean culinary traditions, where natural honey was used as a symbol of sophistication and refinement. In this recipe, chestnut honey is combined with Greek yogurt and farmer's sour cream to create a delicate texture, while pomegranate and apple juices add refreshing tartness. Thyme completes the ensemble with a spicy note in the aroma. This sauce pairs wonderfully with tender pieces of meat, roasted vegetables, or even a cheese platter, enriching each dish with refined taste.
1
Mix sour cream, Greek yogurt, 1 tablespoon of honey (just one), a spoon of apple juice, a spoon of pomegranate juice, and salt to taste. Stir until you achieve a delicate, sweet-spicy flavor.
- Farmer's sour cream: 250 g
- Greek yogurt: 125 g
- Chestnut honey: 2 tablespoons
- Freshly squeezed apple juice: 1 tablespoon
- Pomegranate juice: 1 tablespoon
- Sea salt: to taste
2
In another bowl, mix olive oil, apple cider vinegar, 1 tablespoon of wine and honey, half a tablespoon of pepper, and 3 tablespoons of water.
- Extra virgin olive oil: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Sweet wine: 1 tablespoon
- Chestnut honey: 2 tablespoons
- Ground black pepper: 0.5 tablespoon
- Water: 3 tablespoons
3
Mix both bowls into a homogeneous mass.
4
Sprinkle generously with thyme.
- Thyme: to taste
5
We mix it again.