Honey Garlic Sauce

Tanya Eisenwasser

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A simple sweet and sticky glaze that comes together in one small saucepan.

Prep 5 min

Cook 8 min

Serves 4

Gluten-free

Ingredients

• 3 tablespoons honey
• 2 tablespoons coconut aminos
• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 3 cloves fresh garlic, finely minced
• 1 teaspoon fresh ginger, finely grated
• 2 tablespoons water (1 tablespoon for the slurry, 1 tablespoon for the sauce)
• 1 to 1 1/2 teaspoons arrowroot starch (optional, for a thicker glaze)
• Pinch of sea salt

Instructions

Make the Slurry

1. If using arrowroot, whisk it into 1 tablespoon of the water in a small bowl until smooth. Set aside.

Cook the Sauce

1. Melt the butter in a small saucepan over medium-low heat.
2. Add the minced garlic and grated ginger. Cook gently for 30 to 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
3. Stir in the honey, coconut aminos, remaining water, and salt.
4. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring often, until slightly reduced and glossy.
5. If you want a thicker glaze, stir in the arrowroot slurry and simmer gently for 30 to 90 seconds until the sauce coats the back of a spoon. Do not let it hard-boil after adding the slurry, or it can thin out again.
6. Remove from heat and let cool for a minute before using. The sauce will thicken further as it sits.

Use

Brush over baked chicken thighs, pork tenderloin, or turkey during the last few minutes of cooking. It also works as a dipping sauce or a quick glaze stirred into a stir-fry at the end. If using on salmon, choose fish that was frozen at sea or is extremely fresh, since fish builds histamine quickly.

Tips & Substitutions

• Mince the garlic finely. Smaller pieces melt into the sauce instead of standing out, which gives a smoother flavor.
• Skip the garlic if it bothers you. Garlic can act as a histamine liberator for some people. The honey, ginger, and coconut aminos still carry the sauce on their own.
• Use olive oil instead of butter for a dairy-free version. The flavor is a little less rich but still works well.
• Use raw or minimally processed honey if you can find it. Avoid flavored or infused honeys.
• Use fresh ginger, not dried. Fresh has a brighter flavor and may be better tolerated by some people.
• Arrowroot gives a glossy, thicker glaze. Without it, the sauce stays thinner and works better as a marinade or pan sauce.

Why This Works

Honey. Generally well tolerated and not fermented when raw or minimally processed. It provides the sweetness and sticky texture that would normally come from brown sugar or commercial sauces.

Coconut aminos. A common soy-free swap for soy sauce, which is fermented and high in histamine. Coconut aminos are not tolerated by everyone, since some processing involves fermentation or aging. Choose a brand with minimal ingredients and test your tolerance.

Fresh ginger. Generally well tolerated and may help support digestion for some people. It adds warmth and balances the sweetness of the honey.

Garlic (optional). Contains some flavonoids that are sometimes discussed in mast cell research, though individual response varies. Garlic can also act as a histamine liberator for some people, so use it only if you tolerate it.

Freshness matters. Making this sauce from scratch avoids the soy sauce, vinegars, and preservatives in store-bought honey garlic sauces.

Storage

Best used same day. If needed, refrigerate in a sealed glass jar for up to 24 hours, or freeze in small portions and thaw only what you need. The sauce thickens when cold, so warm it gently before using. Histamine buildup is lower risk than with meat or fish leftovers, but more sensitive people may want to stick with fresh.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.