Garlic and honey sauce recipe is becoming increasingly popular. It is used alongside salads with bitter notes including, for example, cucumber or shrimp, both as a dressing and as a marinade. If you try it once, you’ll want to repeat it whenever you need a dressing.
Salad dressings shouldn’t be complicated. Their role is to complement the flavors of the ingredients, and to enhance them for a complete dining experience. Because in this garlic and honey dressing almost all the components taste strong, you have to be careful not to upset the balance in the final result. The recipe must be followed exactly, especially as garlic tends to overpower all the other flavors.
If you’re a fan of garlic, feel free to make this recipe for chicken or fillet steaks with tomato and garlic sauce for an incredible burst of flavors.
Ingredients
- 100 ml extra virgin olive oil
- 6 tbsp white wine vinegar
- 4 tbsp honey
- 2 small cloves of garlic, grated
- ½ teaspoon salt
- ½ teaspoon ground pepper
Preparation
Combine the oil, vinegar, honey, garlic, salt and pepper in a jar with a lid. Seal tightly and shake until all ingredients are completely blended.
Tips for the best garlic and honey sauce
To make garlic and honey sauce all you need is extra virgin olive oil, white wine vinegar, honey, garlic, salt and pepper. It takes no more than 10 minutes to make and if you want to prepare a bigger batch, you can store it in a sealed jar in the fridge for up to a week. Be sure to shake the jar well before each use so that the ingredients are homogenized.
White wine vinegar can also be replaced with rice vinegar if you have it on hand. The honey used in the recipe should be more liquid in texture, preferably acacia, lime or wildflower honey. If it’s sugary and a bit harder, you can put the jar in a pot of boiling water for a few minutes. You’ll notice that it starts to change its appearance after a few minutes. If it’s not liquid enough, add more hot water. Repeat the process until the solid honey liquifies completely.
Honey-garlic sauce is used for bitter types of lettuce such as endive or rocket and for cucumber dishes, but it is equally tasty in combination with various types of meat. It’s excellent for shrimp, as a marinade or as a dressing after pan-frying meats. You can also use it for pork in a sauce. If you keep the meat in the sauce for at least two hours and then put it on the grill, you’ll have a delicious roast. Garlic and honey sauce is just as good for any type of poultry.