STEP 1 – Prepare Ingredients: Measure out the olive oil, aged rice vinegar, raw honey, Dijon mustard, Li Hing Mui powder, pure cane sugar, and freshly squeezed lemon juice.

STEP 2 – Mixing the Ingredients: In a saucepan over medium heat, combine the aged rice vinegar, raw honey, gourmet Dijon mustard, Li Hing Mui powder, pure cane sugar, and freshly squeezed lemon juice. Stir the mixture well to combine all the ingredients evenly.

STEP 3 – Simmering: Bring the mixture to a gentle simmer while stirring continuously. Let it simmer for about 10-15 minutes. Keep an eye on it and stir occasionally to prevent burning or sticking to the bottom of the pan.

STEP 4 – Thickening: Allow the mixture to reduce slightly until it reaches a syrup-like consistency. This might take approximately 10-15 minutes of simmering. Keep stirring occasionally.

STEP 5 – Cooling and Straining: Once the syrup has thickened to your desired consistency, remove the saucepan from the heat and let the syrup cool down to room temperature. You can strain the syrup through a fine-mesh sieve or cheesecloth to remove any solid particles, if desired.

STEP 6 – Bottling: Once cooled and strained, pour the Li Hing Mui syrup into clean, airtight glass bottles or jars for storage. Seal the containers tightly.

STEP 7 – Storage: Store the syrup in the refrigerator to prolong its shelf life. Properly sealed and refrigerated, it should keep well for several weeks.

STEP 8 – Usage: Use this flavorful Li Hing Mui syrup as a topping for desserts, to flavor beverages, or as a glaze for meats or vegetables. Experiment with different dishes to explore its unique taste.