3-Ingredient Lemon Honey Sauce
A simple recipe for a sweet-and-sour lemon honey sauce that pairs perfectly with cooked chicken breasts, grilled shrimp, or salmon.
Makes1 cup
Prep5 minutes
Cook4 minutes to 6 minutes
This simple three-ingredient lemon honey sauce gives just about anything — cooked chicken breasts, grilled shrimp, salmon — an instant flavor boost. It’s also a super-simple recipe that comes together in less than 10 minutes. It’s basically the perfect make-ahead recipe for meal preppers: You can whip up a big batch of it on the weekend, stash it in the fridge, and use it to drastically improve your weeknight meals.
Why You Should Choose Fresh Lemon Juice Over Bottled
Because this sauce is made with only a handful of ingredients, we recommend using fresh lemon juice instead of the bottled variety. Juice from fresh lemons is more fragrant and nuanced, and gives this sauce a bright citrusy flavor that pairs perfectly with the sweetness of honey. While you can use bottled lemon juice, it’s often more acidic compared to the fresh stuff, so we recommend starting with 1/4 cup instead of 1/2 cup and adding more to taste.
Read more:
Help! Is There a Good Substitute for Fresh Lemon Juice?
Lemon Honey Sauce
A simple recipe for a sweet-and-sour lemon honey sauce that pairs perfectly with cooked chicken breasts, grilled shrimp, or salmon.
Prep time 5 minutes
Cook time 4 minutes to 6 minutes
Makes 1 cup
Nutritional Info
Ingredients
- 4 cloves
garlic
- 4
large lemons
- 2 tablespoons
olive oil
- 1/2 cup
honey
- 1/4 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
Instructions
Mince 4 garlic cloves. Juice 4 large lemons and measure out 1/2 cup of juice. Save any leftover juice for another use.
Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the lemon juice and 1/2 cup honey and bring to a simmer. Simmer until the sauce is smooth and slightly thickened, 3 to 4 minutes. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from the heat and let cool completely. (Sauce will thicken slightly when cooled.)
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.