Quick Honey Garlic Sauce
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
Quick Honey Garlic Sauce Uses
- Sausages or Sausage Bites
- Dipping Sauce
- Baked Chicken
- Chicken Wings
- Pork Chops
- Over Rice
The Garlic I prefer to use is from Aioli although you can just add minced Garlic. However, I find that the Aioli disperses the Garlic Flavor much more powerfully. Add as much Aioli or Garlic as desired.
The Sugar and 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.
This is a Thin Sauce that is used to simmer the ribs or Glaze meats. So it is originally without the Thickener or Slurry. If you desire to have a thicker sauce. Add the Slurry and cook just until thickened.
If you’re not sure how thick you want it then mix 1 Tbl of Water and Rice Flour and add a little to see how thick it gets. Add more if you want it thicker.
We always use it as is like a BBQ Sauce or Sauce/Glaze to brush or toss Ribs, Pork, Chicken or Wings, sometimes Baked Salmon, etc… When we do use it as a thicker sauce. We add the slurry at the start and cook until just thickened. Then Set aside.
If you add the Slurry after it has boiled. The High heat may interfere with the Thickening – especially with other thickeners like cornstarch or potato starch. Always allow it to cool completely and then add the slurry. Bring it to temp over medium heat just until it is thickened. Set it aside.
If you made this sauce before and know that you want it thicker then add the slurry at the beginning and cook until thickened.
Quick Honey Garlic Sauce
- 1 C Sugar
- 1/2 C Water
- 2 Tbl Soy Sauce & Ketchup
- 2 cloves Garlic Minced – or 1 Tbl or more of Aioli
- 1 tsp Molasses – or Hoisin Sauce
- 1/2 tsp Sea Salt
- pinch Ginger
- optional Dash Rice Vinegar or Lemon Juice
Slurry – optional
- Equal Amounts of Rice Flour and Water
- 1 tsp Rice Flour
- 1 tsp Water
- Combine All Ingredients together and bring to boil. Be careful this will boil over very fast.
- Once Boiling, remove the Pot from the burner and allow to cool down. This stuff gets really hot due to the amount of sugar. Don't touch it or try to taste it until it is completely cooled.
- If after it has cooled you wish to have it thicker add the Slurry and heat over medium heat until thickened. Set aside to let cool again.