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honey garlic pan sauce recipe

Honey-Garlic Pan Sauce

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This versatile honey-garlic pan sauce transforms ordinary meals into extraordinary dishes in minutes. With the perfect balance of sweet honey, savory soy sauce, and aromatic garlic, this glossy sauce clings beautifully to proteins and vegetables alike, making it an essential recipe for elevating weeknight cooking.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¼ cup honey
  • 2 tablespoons soy sauce or tamari/coconut aminos
  • 1 tablespoon apple cider vinegar or rice vinegar
  • 1 tablespoon butter
  • 1 tablespoon olive oil or neutral oil
  • 3 cloves garlic finely minced
  • ¼-⅓ cup water or low-sodium stock
  • 1 pinch red pepper flakes to taste
  • 1 teaspoon toasted sesame oil optional, for finishing
  • 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening

Equipment

  • Skillet
  • Whisk
  • Measuring spoons

Method
 

  1. Melt the butter and olive oil together in a skillet over medium heat.
  2. Add the minced garlic and sauté for just 30-45 seconds until fragrant, being careful not to burn it.
  3. Pour in the soy sauce, apple cider vinegar, and honey, followed by the water or stock to deglaze the pan. Scrape up any browned bits from the bottom of the pan with your spatula.
  4. Allow the mixture to simmer for 2-4 minutes until it begins to look slightly syrupy.
  5. If using the cornstarch slurry for a thicker sauce, whisk it in now and let bubble for another 30-60 seconds until the sauce coats the back of a spoon.
  6. Stir in the red pepper flakes for heat and, if using, the toasted sesame oil for a nutty finish.
  7. Taste and adjust seasonings as needed - add more vinegar for brightness, honey for sweetness, or water to adjust consistency.
  8. The sauce is ready when it briefly exposes the pan when you drag your spatula through it before flowing back together.

Nutrition

Calories: 120kcal

Notes

This sauce is best made right after cooking protein in the same pan to utilize the flavorful fond (browned bits). For a gluten-free version, substitute tamari for soy sauce. The sauce can be stored in an airtight container in the refrigerator for up to 5 days - simply reheat gently before using. Try it with pan-seared chicken thighs, salmon, tofu, or drizzled over roasted vegetables.
For variations, try adding gochujang or sriracha for extra heat, substitute maple syrup for honey (especially good with pork), or use lemon juice instead of vinegar for a brighter flavor profile with chicken.

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