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By now, you probably know what honey and sriraches are, but this honey and honey srirusah sauce is one of the best things you can make.
The sauce is thick, rich and thick as a bone, with a hint of garlic and onion.
You can use this recipe to make Honey Birdette or Honey Sriracha Honey Birdettes, both of which are a great way to use up leftover sririchas.
Here are the recipe ingredients: 1 tablespoon olive oil (or vegetable oil) 1/2 cup water 1/4 cup honey 1 teaspoon sriracho pepper salt 1 teaspoon ground ginger, to taste 1 teaspoon fresh grated gingerbread dust or 1 teaspoon salt 1 large egg 1/3 cup all-purpose flour (optional) (1 tablespoon for this recipe) In a small saucepan, heat the oil and water until the honey and water are just boiling.
Then, add the egg and stir gently to dissolve the egg.
Add the honey to the pan, stir, and simmer for 15 to 20 minutes.
After 20 minutes, add salt and the remaining oil to the saucepan.
Simmer for another 10 to 15 minutes until the sauce thickens and becomes thick.
Add more salt if needed, but do not boil the sauce.
While the sauce is simmering, combine the flour, egg, salt, gingerbread, and grated onion.
Cook for a few more minutes until it thickens slightly.
Add in the grated, onion-grilled, and garlic-honey mixture, stirring to combine.
Simultaneously, add in the egg mixture, stir and cook for another minute or two.
Finally, add some of the flour mixture to the bottom of a glass baking dish, and cover with foil or foil-lined plastic wrap.
The final step is to make the birdettes, as you can see in the pictures below.
This is the point where you want to get a little more creative.
You could also just use a spoon to dip the birdette in the honey srirusache sauce.
Just be careful not to break it, as the bird wont taste as good. Enjoy!