Black Garlic-Honey-Soy Glaze

Name: Black Garlic-Honey-Soy Glaze
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Asian
Ingredients: 100 g black garlic (sieved) Black Garlic; 100 g honey Honey; 4 tsp light soy sauce (20 ml) Light Soy; juice of 1 lime (30 ml) Lime Juice

Independent adaptation of a publicly published Adam Smith recipe. Not affiliated with, sponsored by, or endorsed by Adam Smith.

A quick pan finish for steak and poultry.

Ratio

Honey 70 mlLight Soy 20 mlLime Juice 30 ml

Ingredients

Black Garlic100 g black garlic (sieved)
Honey100 g honey
Light Soy4 tsp light soy sauce (20 ml)
Lime Juicejuice of 1 lime (30 ml)

Method

Pour to the lines in order (bottom → top): Honey, Light Soy, Lime Juice.
Add finishing notes: Black Garlic.
Cap the jar and shake until emulsified.

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Provenance

Adam Smith works in Classical British / French technique at Woven by Adam Smith; credentials include Michelin 1* (Woven by Adam Smith, Coworth Park).

Originally published as Black Garlic–Honey–Soy Glaze.

Adapted from a Adam Smith recipe (Adam Smith / Great British Chefs).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Adam Smith / Great British Chefs (published as “Black Garlic–Honey–Soy Glaze”). Full citation lives in Provenance.

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