I’ve recently discovered the secret to making the perfect Honey Garlic Sauce. I’m very excited about this because it is January and stir-fry’s are featuring pretty heavily on my weekly menu plan (at home and at work for staff meals). I have this insatiable craving for little crispy bites of meat with steamed vegetables and rice. I could eat stir-fry for every meal this entire month. I need to detox from the heaviness of turkey dinners and gorging on chocolate and baking. I want clean light flavors and crunchy vegetables. I want healthy. Well, I want…….. sort of healthy with LOTS of honey garlic sauce. Mmmmm…. liquid gold. Ambrosia of the gods. Soooooooooooo damn good!
Honey Garlic Sauce
1/4 cup soy sauce
1/3 cup honey
4 cloves of roasted garlic, approximately ***
1 cup water
1 Tbsp cornstarch mixed with
1/4 cup cold water
Cracked black pepper
*** I roasted my garlic the day before making this sauce. The oven was on for something else and I figured “Hey! Might as well roast some garlic!” Always good to have on hand and easy to use up. To roast garlic is very simple. Take a whole head of garlic, unpeeled, and cut off the top quarter to expose all the little cloves inside their husks. Place garlic on small pan, drizzle with olive oil (right in the head of garlic), cover with foil and pop in oven for about 40 minutes at 350*F. The garlic should be very soft when you remove it from the oven and may take a little longer than I’ve said. Poke it with a skewer or toothpick to test its doneness. Leave the garlic on the counter to cool for a loooong while. When you can easily handle the head, pick it up and squeeze the cloves out by holding near the base and squeezing. Ideally you should have something resembling a puree. Pick out any bits of husk that might have fallen in or push the lot through a strainer to remove them.
For the honey garlic sauce:
Place the soy sauce, honey, and water in a small pot and bring to a boil. Turn the heat down to medium high. Add roasted garlic. In a separate bowl stir together the cornstarch and second measure of water until the cornstarch is dissolved. Whisk the cornstarch mixture into the sauce. Whisk often until the mixture boils again and the sauce is no longer cloudy. It should be nappe consistency, or it should coat the back of a spoon and stay in place when you run a finger down the center of the spoon.
Crack some black pepper into the sauce and taste it. It should blow your mind!
This recipe will make enough sauce for several rounds of stir fry. It is also great on wings or ribs, or as a glaze for salmon. It is both versatile and delicious! Enjoy!