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This simmers the sauce until it visibly coats the back of a spoon, the classic test for a glaze, since a properly reduced sauce is what allows it to cling to grilled meat rather than running off. Sautéing the garlic briefly in a touch of oil before adding the liquid ingredients mellows its raw sharpness into a softer, more rounded flavor throughout the glaze.
Per serving
70kcal
Calories
1g
Protein
17g
Carbs
1g
Fat
15
Prep Time
5 min
Cook Time
15 min
Servings
8 people
Difficulty
easy
Sugar
Follow step-by-step with voice guidance.
In a small saucepan, heat the oil over medium heat and sauté the minced garlic for 30 seconds, until fragrant, without letting it brown.
Add the honey, soy sauce, ketchup, and apple cider vinegar.
Whisk until smooth.
Bring to a gentle simmer.
Reduce the heat to low and simmer for 10 to 12 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
Taste and adjust the sweetness or tanginess as needed.
Let cool slightly before using as a glaze, or transfer to a jar and store in the fridge.
Sauté the Garlic Briefly First: This mellows its raw sharpness into a softer, more rounded flavor rather than leaving a harsh bite throughout the glaze. Simmer Until It Coats a Spoon: This classic glaze test ensures the sauce has reduced enough to cling to grilled meat instead of running right off. Watch Closely as It Thickens: The honey content means this sauce can go from perfectly glazed to burnt fairly quickly once it starts to reduce, so stay nearby.
It works especially well brushed onto grilled chicken, pork ribs, or salmon during the last few minutes of cooking, where its sugar content caramelizes nicely without burning.
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