Description
This Honeygrow Spicy Garlic Sauce is a perfect balance of sweet, savory, and spicy flavors. Made with a combination of soy sauce, rice vinegar, honey, and chili garlic sauce, it features aromatic garlic and ginger simmered to perfection. Ideal as a dipping sauce or a flavorful addition to stir-fries and noodles.
Ingredients
Scale
Sauce Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tablespoons honey (or maple syrup for vegan option)
- 2 tablespoons chili garlic sauce (like Huy Fong)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch (optional, for slight thickening)
- ¼ cup water
- Pinch of crushed red pepper flakes (optional, for extra heat)
Instructions
- Heat aromatics: Heat sesame oil in a small saucepan over medium heat. Add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant but not browned, releasing their flavors into the oil.
- Add liquids and simmer: Stir in soy sauce, rice vinegar, honey, chili garlic sauce, and red pepper flakes. Bring the mixture to a gentle simmer to blend the ingredients together.
- Thicken sauce: In a small bowl, mix cornstarch with cold water to create a slurry. Slowly whisk this into the simmering sauce to achieve a slight thickening.
- Simmer and cool: Let the sauce simmer for an additional 3–4 minutes to fully develop the flavors and thicken, then remove from heat and allow to cool.
- Store or use: Transfer the sauce to a clean glass jar. Store in the refrigerator for up to 1 week or use immediately as a flavorful condiment.
Notes
- Use maple syrup instead of honey to make the sauce vegan.
- Cornstarch is optional and used only if you want a slightly thicker consistency.
- Adjust the amount of chili garlic sauce and crushed red pepper flakes according to your heat preference.
- Store in an airtight container in the fridge for up to one week.
