This is a Quick Honey Garlic Sauce Recipe. It was one of the first Honey Garlic Sauces that I started experimenting with. Since then, I have developed what I believe to be a superior Honey Garlic Sauce like I remember from one of my favorite Chinese Restaurants for Short Ribs. However, this is a Quick version of creating a very decent Honey Garlic Sauce.

This is a thin sauce more like a syrup that is meant for Glazing Meats, Simmering Ribs in with additional Water or Stock, or glazing the Ribs after they are cooked. Also, as a dipping sauce. You can thicken the sauce, which is optional.

VH Honey Garlic Sauce Ingredients

INGREDIENTS SUGAR, WATER, HONEY, MOLASSES, DEHYDRATED GARLIC, SALT, CARAMEL, HYDROLYZED SOY PROTEIN, CORN SYRUP, CLUCOSE-FRUCTOSE, CITRIC ACID, SODIUM BENZONATE. CONTAINS: SOY

Garlic

The Garlic I prefer to use is from Aioli, although you can just add minced Garlic, I often do as a quick throw together. However, I find that the Aioli disperses the Garlic Flavor much more powerfully. Add as much Aioli or Garlic as desired.

If using Garlic Cloves, then they can be minced, chopped or crushed depending on if you want to see the bits of garlic or not.

I have made this with about 1 Tbl of Dehydrated Garlic Flakes, which works just as well.

Honey

The Sugar & Water with the addition of Hoisin or Molasses are used to replace the Honey. You can use real Honey if you choose. If using Real Honey, then use 1/2 C of Honey or less. Omit the Sugar. Bring to boil and remove from heat.

How to Thicken Honey Garlic Sauce

This Quick Honey Garlic Sauce is at a thin consistency meant for dipping or glazing meats and is made up simply by combining the ingredients, bringing it to a boil and removing from the heat. It is originally made without any thickeners at all. It can be made thicker either through Reduction or with a Starch Slurry.

Reduction

The Sauce can be brought to a boil and then the heat reduced to medium to simmer for about 5 minutes, then allowed to cool. As it cools, it will get thicker.

This evaporates the water and caramelizes the sugar, creating a sauce with a Honey consistency. Adjust the times for how thin or thick you want, and keep in mind that it will thicken more as it cools.

If after you have reduced it and find it is too thick, just add some water until you get the right consistency.

Starch

Either Potato Starch or Cornstarch can be added. If you made this sauce before and know that you want it thicker and how much to add for your preferred consistency, then add just the Starch at the beginning and cook just until thickened. Else make a slurry with equal amounts of Starch & Water and add it to the cooled down sauce over medium heat. Mix well just until it has thickened and remove from the heat.

If you add the Slurry right after it has boiled. The high heat will break the thickening. Always allow it to cool completely and then add the slurry. Bring it to temp over medium heat just until it is thickened and set it aside.