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ibstubro's avatar

Do you have experience with, or knowledge about, blue agave nectar to share?

Asked by ibstubro (18765points) August 16th, 2015

I bought a bottle of C&H brand blur agave nectar clearanced at Walmart, and I’m not certain what I should use it for? It was an impulse buy…something I’ve seen and considered buying before, but the brand was not familiar.

Sure, I can and will Google it, but any reduced-refined-sugar-Jellies (hereafter known as RRSJ’s) want to share, or point me in the right direction first?

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10 Answers

Tropical_Willie's avatar

We use Agave Nectar instead of honey.

Kardamom's avatar

You can also use agave nectar in place of maple syrup. I’ve been making a sweet potato salad by shredding raw sweet potatoes, then adding agave syrup, lemon juice and un-sweetened shredded coconut. It’s da bomb!

If you like sweet tea, you can use it instead of sugar.

It makes a nice dressing (mixed with other ingredients such as apple cider vineger, or mayo, or plain yogurt) for different types of salads, from greens, to cabbage slaws and fruit salads.

Here are some tips for using agave nectar in Baking.

Using agave nectar is not necessarily going to be better for you than sugar, although it can be a wee bit better for you if you are a diabetic, only in the sense that you can use less of it, because it’s sweeter than sugar for the same amount. Read About Agave Nectar

jerv's avatar

I use it as a sweetener for many things like coffee or oatmeal, and we’ve had some success (limited by inexperience rather than anything about blue agave) using it as replacement for sugar or honey in other things. It’s a little tricky as it’s taste is somewhere between honey and molasses and it’s not quite regular sugar, so one has to adjust recipes and/or taste buds accordingly.

Overall it’s good stuff that just requires a little adjusting to.

According to this chart, agave has a low Glycemic Index; it scores 15 while honey clocks in at 50, maple syrup at 54, and most table sugar at 65. However, that’s only part of the picture from a diabetic’s viewpoint, and if that’s a concern then you’d be better off with maple syrup.

@Kardamom “You can also use agave nectar in place of maple syrup”
No, you can’t. Just ask any Vermonter…. assuming that they don’t lynch you for heresy first. Now, if you’re the sort that prefers honey, molasses, or corn syrup like that fake-assed Aunt Jemima crap on their pancakes in the first place then maybe, but NOTHING can take the place of Coombs or other genuine boiled maple sap.
That said, they do share one trait; if there are ingredients other than sap on the label, you’re getting ripped off with an inferior product.

Silence04's avatar

Use it as a replacement for sugar/syrup in cocktails, and it can take your mixed drinks to the next level

Try this one:
1.5 mescal
.5 yellow chartreuse
.75 fresh lemon juice
.5 agave syrup
Shaken with ice

Here2_4's avatar

It makes a difference what kind you use. The stuff you purchased is light in color, and more runny than the darker type. The lighter trades best with sugar or honey, while the darker is more similar to molasses, though not as strong.
I enjoy both. I use them for hot cereal, beverages, peanut butter sandwiches, frosting, and many other things. It works great for sweet/tangy sauces.
Food coloring can make it a fun serve for company.

ARE_you_kidding_me's avatar

I use it as a “not so secret now” ingredient in my BBQ sauce.

ibstubro's avatar

I don’t use a lot of sugar in the summer, as I rarely bake when it’s hot, and almost none of my sauces or marinades include sugar. I bet it would be good in pimento cheese spread, though, and my current recipe could stand to be a little thinner.

I don’t use much honey, either, @Tropical_Willie, but at one time I had a killer homemade BBQ sauce recipe that used honey, @ARE_you_kidding_me. Bacon, orange, honey, onions and chili sauce are all the ingredients I remember. A bit on the sweet side, it caramelized nicely on already spicy ribs.

I’ll keep the baking tips for cooler weather, @Kardamom. Thanks.

I’m not diabetic, but I have no doubt I’d be better off with maple syrup, @jerv. I was waiting for someone to take umbrage with the maple/agave comparison.

Since I don’t even know what yellow chartreuse is, @Silence04, this may take some time to adjust to. So, make mine a double. >:-)

I had a chance to buy the dark kind clearanced the following week, @Here2_4, and didn’t because I’d not found a use for the light.

Response moderated (Spam)
Silence04's avatar

@ibstubro here you go https://en.m.wikipedia.org/wiki/Chartreuse_(liqueur)

It’s actually a good read! And a good liqueur!

ibstubro's avatar

Super-cool, @Silence04! The liqueur lent it’s name to the color, with the color being my only familiarity with the word.

You pander to my procrastination…I fully intended to look it up for myself, and failed. Thanks, and you’re right, it was a good read. I’d love a sip from the shot pictured.

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