Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautifully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particularly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts.
To achieve the perfect agrodolce balance of sweet and tangy, the company must closely oversee the fermentation process: The higher alcohol content a liquid has, the more acidic it will be when it becomes vinegar, so the producer is careful not to let the mead ferment too long.
We test everything we sell. Here’s how we’d use this.
Use Huilerie Beaujolaise Honey Vinegar to deglaze the pan after searing pork chops, or mix with browned butter to drizzle over roasted meats or braised greens. It is a perfect counterpoint for deep winter vegetables; try stirring into butternut squash soup, or drizzle over roasted acorn squash with thyme and hazelnuts. We also love how honey vinegar intensifies and brightens the tart-sweet notes of sautéed apples. Or stir some into caramelized onions for an added sweet dimension
Use Huilerie Beaujolaise Honey Vinegar to deglaze the pan after searing pork chops, or mix with browned butter to drizzle over roasted meats or braised greens. It is a perfect counterpoint for deep winter vegetables; try stirring into butternut squash soup, or drizzle over roasted acorn squash with thyme and hazelnuts. We also love how honey vinegar intensifies and brightens the tart-sweet notes of sautéed apples. Or stir some into caramelized onions for an added sweet dimension
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