• Yield: Makes 6 servings

It turns out organic beeswax is 100 percent safe to eat. Wax is a particularly dense lipid, akin to animal fat, butter fat and cholesterol. Like those other fats, it is loaded with calories: 12.7 kcal per gram (as compared to beef tallow at 9 kcal per gram). But unlike tallow and all those other fattening fats, beeswax provides us with nada nutrition, including calories. 

Beeswax is indigestible by humans. Glaze a steamed carrot with a shimmer of beeswax and it turns into one of the most exquisitely rich morsels you have ever eaten, and you have consumed nothing more caloric than a steamed carrot. 

One concern: I suspect like most indigestible ingredients, eating too much beeswax might give you indigestion, so I suggest small portions. And from what I have cooked, a little bit (a gram or two) is all you need. In fact beeswax is so rich, I think any more would be distasteful. So far I have tried it on roasted chicken, broiled pork tenderloin, and poached carrots -- always as a glaze brushed on at the end or immediately after cooking. 

Teaming it with honey for this recipe seemed inevitable and proved utterly delicious. I can't believe I haven't tried it on beets yet. 

carrots Photo: A. Schloss


  • 1 1/2 tsp decorticated coriander, cracked

  • 1 tsp coarse sea salt

  • 1/2 tsp cracked black pepper

  • 2 tsp dried thyme leaves

  • 2 pork tenderloins, weighing about 12 oz/340 g each


  • 1 1/2 tsp decorticated coriander, cracked

  • 1 tsp coarse sea salt

  • 1/2 tsp cracked black pepper

  • 2 tsp dried thyme leaves

  • 3 cups/710 ml water

  • 12 thin carrots, peeled


  • 4 g organic beeswax pastilles

  • 2 tbsp honey

For the pork, mix the coriander, salt, pepper and thyme together and rub all over the pork. Set aside for at least 15 minutes. Meanwhile preheat the broiler to 500°F/260 C.

For the carrots, put the coriander, salt, pepper, thyme and water in a large skillet and bring to a simmer.

Put the pork on a broiler pan and broil about 4 inches from the heat until browned on all sides, turning 3 times, and the internal temperature registers 150°F/65 C, about 20 minutes.

Put the carrots in the simmering water, cover and simmer until barely fork tender, about 12 minutes. Drain.

For the beeswax, put a small iron skillet over low heat and warm for 2 minutes. Add the beeswax and melt, stirring as needed. This will only take a minute. Stir in the honey until it melts, and keep warm. 

When the pork is done remove from the broiler and brush with a thin glaze of the beeswax-honey mixture all of the way around. Rest for 2 minutes and cut into 1/2 inch thick slices. Serve with carrots brushed with a glaze of beeswax and honey. Serve garnished with a thyme sprig. As the beeswax-honey mixture cools it will solidify. Rewarm until it is fluid before using.

By Andrew Schloss, AndrewSchloss.com, 2014.

Andrew Schloss
Andrew Schloss is a restaurateur; the author of 12 cookbooks; a writer whose articles have appeared in the Philadelphia Inquirer, The Washington Post, the San Francisco Chronicle, the Chicago Tribune, Bon Appetit and Family Circle; and president of product development company Culinary Generations, Inc. He is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia. His website is AndrewSchloss.com. His latest book is Cooking Slow: Recipes for Slowing Down and Cooking More.