Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Honey lemon sauce served in a jug
Light and tasty honey lemon sauce

Honey & lemon sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The secret to starch-thickened sauces (like most Chinese cuisine sauces) is the accuracy of heat treatment. Starch granules swell in hot liquid and give a gelatinous texture to the water, creating the sauce. The freshness of lemon and honey, supplemented with butter, creates the feel of a classic 'pan sauce', but much simpler.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small bowl (for starch)
  • Frying pan
  • Whisk
  • Grater

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate the lemon zest (only the yellow part!), then squeeze the juice.

Tip: The essential oils are in the skin, acids in the juice. Both are needed for the full flavour experience.
2 ✓

Mix the cornflour into the 20 ml cold water until lump-free (this is called a 'slurry').

Tip: If left to stand, the starch settles to the bottom; stir again immediately before use!
3 ✓

Pour the water, lemon juice and honey into the frying pan. Bring to a boil.

Tip: Allow the honey to dissolve completely.
4 ✓

Pour in the starch water whilst whisking continuously. Cook for 1-2 minutes until thickened.

Tip: The starch needs to boil a little to lose its raw floury taste.
5 ✓

Remove from heat. Stir in the cold butter, salt, grated lemon zest and chopped parsley.

Tip: Stirring in cold butter (monter au beurre) makes the sauce silky and glossy, and softens the lemon acidity.
6 ✓

Serve immediately.

Tip: This sauce is best fresh; it may form a skin if left to stand.

Recipe FAQ

The sauce is cloudy, not clear.
This is a property of starch and butter, completely normal.
It went lumpy.
Starch must always be mixed with COLD liquid before adding to hot (slurry). If you messed up, strain it.

Ingredients

  • 50 ml Fresh lemon juice
  • 30 g Honey
  • 2 g Cold butter (cubed)
  • 50 ml Water (for cooking)
  • 10 g Cornflour
  • 20 ml Cold water (for starch)
  • 2 g Salt
  • 1 tsp Fresh lemon zest (grated)
  • 5 g Fresh parsley