17 delicious step-by-step honey sauce recipes. Marinades and dressings for chicken, salads, meat, duck and even shrimp.

Honey sauce

The use of honey in cooking has a long history. But even now there are people who are surprised that the sauce for the second course can have a sweetish taste.

The recipes below can convince anyone that such a combination not only has the right to life, but is also very tasty.

Honey for chicken

This Honey Garlic Sauce for Chicken is a very popular recipe. The ingredients in the sauce go well with poultry. This sauce is used for chicken in the oven, on an open fire and in a frying pan. But its most common use is as a marinade for baking.

The grams below are calculated for 1 kg of raw chicken. If a different amount of meat is used, the volumes of honey-garlic marinade ingredients should be adjusted.


  • honey – 2 tbsp. L.;
  • soy sauce – 80 ml;
  • garlic – 3 cloves;
  • mustard – 1 tsp;
  • lemon juice – 1 tbsp. l.

How to do:

  1. Pour honey into a bowl. It should be liquid. If it is candied, melt it over medium heat.
  2. Add mustard. It is customary to use spicy, but American is also suitable – it’s all about personal preference.
  3. Add soy sauce and lemon juice. Stir.
  4. Finely chop the garlic (you can grate it or use a press, but more often it’s chopped).
  5. Add garlic to remaining ingredients. Mix thoroughly again.

If this sauce is used as a marinade, then coat the chicken with it and leave for 1.5-2 hours before baking. But it can also be used as a topping for a ready-made dish.

Honey for salad

Honey salad dressing

This honey mustard sauce goes well with vegetable salads. It works especially well with arugula and iceberg lettuce. But this spicy honey-garlic sauce also fits right into various salads with poultry.


  • honey – 5 tbsp. L.;
  • olive oil – 5 tbsp. l.;
  • balsamik – 2 tbsp. l.;
  • mustard – 1 tbsp. l.;
  • spices.

How to cook:

  1. Heat the oil. This is required so that the flavors of all ingredients are revealed faster.
  2. While whisking the warm butter, add the vinegar and mustard one at a time.
  3. Stop whisking. Add honey and spices (a mixture of peppers works well).
  4. To stir thoroughly. How convenient it will be to grease the salad depends on the quality of mixing here. After all, if the mass turns out to be heterogeneous, then you will have to tinker with the salad longer.

When prepared correctly according to this recipe, the sauce will have a whitish tint. If there is none, it means the butter is not whipped well enough. But this is not a problem – with high-quality oil it will still be delicious.

For meat

A classic honey sauce for meat, often used as a glaze or marinade for ribs. In general, this honey sauce is used for marinade as often as it is used as an additive to a ready-made dish. Meat baked in it acquires a pleasant sweetish-spicy flavor.


  • honey – 4 tbsp. L.;
  • olive oil – 6 tbsp. l.;
  • mustard – 4 tbsp. l.;
  • lemon juice – 2 tbsp. l.;
  • salt;
  • black pepper.

How to do:

  1. Combine liquid honey with oil. If the honey is hard, you must first melt and cool.
  2. Stir in juice and mustard. Any mustard will do, but it will taste better if it is at least a little spicy.
  3. Mix well.
  4. Beat with a whisk. You can beat without stirring, but then there is a risk that the butter will spill.
  5. Add salt and pepper.
  6. Mix until the salt is completely dissolved.

This honey sauce for meat goes great with poultry, beef and pork. It is appropriate for both fish and salads. Many people add Dijon mustard (grain) to the mustard-honey sauce for meat, but this is purely a matter of taste.


Lemon-honey sauce

Sweet and sour sauce is a good way to garnish roast poultry. The composition is extremely simple, but the combination is a win-win and therefore even true gourmets like it.


  • honey – 50 ml;
  • lemon juice – 50 ml;
  • water – 25 ml;
  • butter – 1 tsp.


  1. Combine honey with juice and water.
  2. Beat with a whisk. If the honey is candied, this is not a problem, it will just take longer to whisk.
  3. Melt the butter. It is better not to bring it to a completely liquid state, but simply soften it.
  4. Add to remaining ingredients and stir.

Chicken legs baked in the oven or simply fried in a frying pan go very well with it.

Ginger-honey for fish

Ginger-honey sauce for fish

Honey sauce used for fish usually contains other “bright” ingredients. In this case, ginger is added, which sets off the honey sweetness. This ginger honey sauce for fish works well both as a dipping sauceand as a marinade.


  • honey – 60 ml;
  • soy sauce – 60 ml;
  • ginger root – 40 g;
  • olive oil – 50 ml;
  • lemon juice – 50 ml.

Cooking process:

  1. Heat the oil until it is warm but not hot.
  2. Add honey and stir. The high temperature of the oil will allow you to melt the honey and make it liquid without heating it (after all, heating destroys beneficial substances).
  3. Add juice and soy sauce.
  4. Grate the ginger on the finest grater.
  5. Add to remaining ingredients. Mix.

With sweet pepper

Another famous recipe for honey sauce for chicken is with sweet pepper. It is popular in Hungary and a number of neighboring countries, where it is prepared with either paprikaor regular bell pepper.

Cooking takes a lot of time, but the result is unusual and very tasty.


  • sweet pepper – 500 g;
  • honey – 2 tbsp. L.;
  • soy sauce – 3 tbsp. l.;
  • garlic – 3 cloves.

How to make the sauce:

  1. Bake whole peppers in the oven for 40 minutes.
  2. Cool. Remove peel and seeds.
  3. Place the pulp in a blender (if you don’t have it, you can use a sieve).
  4. Add honey, soy sauce and garlic to the peppers.
  5. Blend until pureed. If the peppers are not dried out in the oven, the sauce will be quite liquid.

Traditionally, this sauce is served with chicken, but it can also be combined with other dishes. First of all, it goes well with cutlets and chops, and also harmonizes perfectly with fish.

Honey for wings

Honey sauce for wings

Honey Garlic Classic Wing Sauce is a recipe used by many fast food restaurants. And for good reason – the lightest combination of ingredients gives an excellent taste, ideal for “gray” chicken.


  • honey – 4 tbsp. L.;
  • soy sauce – 100 ml;
  • garlic – 2 cloves;
  • salt

How to prepare the sauce:

  1. Combine honey with soy sauce. Stir until smooth.
  2. Add salt. Stir again.
  3. Chop the garlic in any convenient way.
  4. Add garlic to remaining ingredients. Stir a third time.

When the recipe is used as a marinade, the wings are coated on all sides and left for 20-30 minutes. Then they fry or bake. But you can also use it as a regular sauce, dipping ready-made wings cooked with salt and pepper.

Tomato dressing with honey

Tomato dressing with honey

A great way to diversify tomatoes is to dress them with honey. Many people do not suspect that tomato with honey is the same win-win combination as, for example, with basil. There are a lot of ingredients, but the result exceeds all expectations.

The grams below are for 300 g of fresh tomatoes. Also, 1 onion is often added to this combination.


  • honey – 1 tbsp. L.;
  • olive oil – 2 tbsp. l.;
  • lemon juice – 1 tbsp. l.;
  • garlic – 2 cloves;
  • dill – 1 sprig;
  • salt;
  • black pepper.


  1. Squeeze the garlic.
  2. Mix all ingredients except dill. If the honey is not liquid, you should melt it first.
  3. Grind the dill into fine powder.
  4. Add to remaining ingredients. Mix.

Usually this dressing is applied to tomatoes cut into slices. At the same time, cut a large onion into rings and top the tomatoes with onions. But it is also appropriate to use the sauce in other ways – for example, in a salad or with stewed fish.


The combination of honey and citrus fruits has also always been popular. It is no wonder that sauce with honey and orange is prepared in many countries as an additive to meat. The recipe especially works in tandem with chicken or duck – which is not surprising, because oranges in the sauce always complement the taste of the bird.


  • honey – 2 tbsp. L.;
  • orange – 1 pc.;
  • soy sauce – 1 tbsp. l.;
  • apple cider vinegar – 1 tbsp. l.;
  • vegetable oil – 1 tbsp. l.;
  • garlic – 3 cloves;
  • ginger root – 1 tsp;
  • salt;
  • spices.


  1. Chop the garlic and ginger root very finely.
  2. Sauté in oil.
  3. Without moving the saucepan from the heat, pour in honey. Mix.
  4. Grind the orange zest. To prevent the dish from coming out too bitter, half the zest will be enough.
  5. When the honey melts, add the zest to the same saucepan. At the same time, pour in the vinegar.
  6. Keep on fire for 3 minutes, stirring continuously.
  7. Squeeze orange juice into remaining ingredients. Also add soy sauce.
  8. Stir and simmer over low heat for about 5 minutes.

The recipe is quite complicated and has many steps, but the result is always delicious. It is often used like this – they take a baked bird, rub it with sauce and return it to the oven to simmer for a couple more minutes.

Lingonberry with honey

Sweet and sour honey sauce with lingonberries is a great addition to a huge range of dishes. It works equally well with meat, fish, savory snacks and desserts. The main difficulty in cooking is finding ripe lingonberries (after all, unripe ones will be bitter).


  • honey – 50 ml;
  • lingonberries – 80 g;
  • semi-sweet red wine – 100 ml;
  • cover.

How to cook:

  1. Place the lingonberries in a saucepan with a fairly thick bottom.
  2. Add honey, wine and cinnamon there.
  3. Turn on medium heat. Stirring continuously, cook the mixture for about 15 minutes. As a result, about 30% of the total volume of liquid should evaporate.
  4. Remove from heat and cool.
  5. Strain the sauce through a regular sieve. You should not use a blender – the consistency will be runny.

The recipe is universal – it can be used with almost any dish. It goes well with everything from pork ribs to sweet pancakes.


Not the most common combination, but it goes just perfectly with beef and lamb. There are a lot of ingredients, but the recipe is worth making.


  • honey – 50 ml;
  • tomato paste – 100 g;
  • soy sauce – 25 ml;
  • olive oil – 25 ml;
  • sugar – 1 tbsp. L.;
  • garlic – 4 cloves;
  • Provençal herbs – 0.5 tsp;
  • black pepper;
  • red pepper.

How to cook:

  1. Heat the oil well in a frying pan.
  2. Without turning off the heat, add honey, soy sauce and pepper. Mix.
  3. Combine paste, sugar and dry herbs in a bowl. Instead of paste, it is permissible to use fresh vegetable puree – if desired.
  4. Transfer the mixture to a saucepan.
  5. Stirring frequently, simmer for about 5 minutes over low heat. Boiling is not advisable.
  6. Remove from heat.
  7. Grate the garlic and add to the sauce, which has not yet had time to cool completely. To stir thoroughly.

Ideal options for this recipe are beef ribs, lamb loin and other red meats. But the scope of its application is not limited to meat – you can safely experiment.

Add it as shawarma sauce or for barbecue . For a different taste, try adding a few drops of sriracha sauce or chili sauce.

Creamy honey

Creamy honey sauce

The easiest recipe, which is also a win-win. Like most honey-based sauces, it goes well with various types of meat and fish products.


  • honey – 2 tbsp. L.;
  • cream – 40 ml.


  1. Heat the cream in a saucepan. It is allowed to replace them with butter – according to personal preference.
  2. Stirring constantly, pour in honey. Immediately reduce heat to low.
  3. Cook for about 5 minutes (until the cream and honey are combined).
  4. Remove from the stove and cool.

For the duck

This honey soy sauce works perfectly with duck dishes. Its original taste sets off the noble bird and gives light notes of Asian cooking.


  • honey – 2 tbsp. L.;
  • soy sauce – 2 tbsp. l.;
  • garlic – 2 cloves;
  • thyme – 1 sprig;
  • salt;
  • allspice.


  1. Combine honey with soy sauce. If the honey is candied, you should first heat it in a water bath until it becomes liquid.
  2. Finely chop the garlic and green thyme.
  3. Connect everything together.
  4. Add salt and ground pepper. To stir thoroughly.

Soy-honey sauce is good to use with duck breast, chicken, and other meat dishes. It is also good for warm Korean salads.


This simple and quick sauce goes perfectly with poultry. The grams are indicated for 1 carcass of chicken or duck; they should be adjusted depending on the amount of meat.


  • honey – 3 tbsp. L.;
  • mayonnaise – 150 ml;
  • mustard – 2 tbsp. l.;
  • lemon juice – 1 tbsp. l.


  1. Combine mayonnaise and mustard. Most often they use Dijon (with grains), but it is permissible to add spicy and French.
  2. Pour in honey and juice. Mix well.
  3. Place in the refrigerator for a short time. This is not necessary; cooling simply makes the mixture thicker and easier to use.

Be sure to try it as a sauce for a burger or a hot dog, or serve it with turkey or for chicken legs.

For shrimp

Shrimp in honey sauce

A popular Asian combination is honey-garlic sauce with shrimp. A similar recipe is used as a dip (an addition where the finished dish is dipped) or a marinade for preparing shrimp.


  • honey – 3 tbsp. L.;
  • lemon juice – 2 tbsp. l.;
  • garlic – 5 cloves;
  • olive oil – 1 tbsp. l.;
  • butter – 25 g;
  • salt;
  • black pepper.

How to do:

  1. Melt butter in a saucepan.
  2. Finely chop the garlic. Pour into oil and sauté for a minute over low heat.
  3. Add all the other ingredients there.
  4. Stirring frequently, cook until slightly thickened.
  5. Turn off the heat and let cool.

Next, you can put raw shrimp in a container and fry, glazing in sauce. Or you can pour the mixture into a convenient bowl and dip the already cooked shrimp into it.


Honey barbecue sauce is often made with the addition of walnuts. The result interacts perfectly with fire-roasted meat. Walnut-honey sauce is also good for stewed and baked shanks.


  • honey – 2 tbsp. L.;
  • olive oil – 70 ml;
  • wine vinegar – 60 ml;
  • walnut kernels – 70 g;
  • salt;
  • black pepper.


  1. Grind the nuts literally into fine crumbs.
  2. Heat the saucepan. Then add butter and chopped nuts.
  3. Stirring constantly, fry for 2 minutes.
  4. Allow to cool.
  5. After cooling, add the remaining ingredients. Honey, if it turns out to be candied, should be melted first.
  6. Stir well until the salt dissolves.

A great flavor enhancer for boiled veal or chicken breast.


Oyster sauce is an interesting product that goes well with honey. The rich set of ingredients in this recipe creates an unusual taste, suitable for chicken (especially wings), beef and rice side dishes.


  • honey – 1 tbsp. L.;
  • oyster sauce – 2 tbsp. l.;
  • soy sauce – 2 tbsp. l.;
  • sunflower oil – 1 tbsp. l.;
  • garlic – 2 cloves;
  • ground ginger – 0.5 tsp;
  • turmeric – 0.5 tsp. l.;
  • salt;
  • black pepper.


  1. Combine oyster sauce with ginger and turmeric. It is permissible not to use the latter, because it is required only for color and smell. There may be individual intolerance to this ingredient, and then it would be wise to abstain from it.
  2. Pour in soy sauce and liquid (or melted) honey. Mix.
  3. Press the garlic with a press. Other grinding methods are also suitable.
  4. Add to ingredients.
  5. Pour in vegetable oil (olive or sunflower – your choice). Add salt and pepper.
  6. Stir until the salt is completely dissolved.

This recipe can be used as a marinade. The mixture is rubbed onto the meat and left for 1 hour, after which it is cooked in any way. But it is also incredibly good as a sauce for a finished dish.

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