Herbed Honey Lime Sauce Recipe

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Herbed Honey Lime Sauce Recipe
Herbed Honey Lime Sauce Recipe photo by Taste of Home
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Herbed Honey Lime Sauce Recipe

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Publisher Photo
This savory sauce can be kept in the refrigerator to serve over a variety of meats. It's quick to prepare and adds a pleasant surprise to your meal.—National Honey Board, Mary R Humann, Longmont, Colorado
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • 1 cup chicken broth or dry white wine
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 teaspoons dry mustard
  • 1 teaspoon fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

In a saucepan, saute onion in olive oil until tender. Stir in broth or wine, honey, lime juice, mustard, rosemary, salt and pepper; bring to a boil. Reduce heat. Combine cornstarch and water; stir into sauce. cook and stir over medium heat until thickened. Serve over turkey, chicken, fish or pork. Cover and refrigerate leftovers. Yield: About 1-1/2 cups.
Originally published as Herbed Honey Lime Sauce in Taste of Home August/September 1993, p23

Nutritional Facts

2 tablespoons: 42 calories, 1g fat (0 saturated fat), 0 cholesterol, 176mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 0 protein.

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  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • 1 cup chicken broth or dry white wine
  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 teaspoons dry mustard
  • 1 teaspoon fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  1. In a saucepan, saute onion in olive oil until tender. Stir in broth or wine, honey, lime juice, mustard, rosemary, salt and pepper; bring to a boil. Reduce heat. Combine cornstarch and water; stir into sauce. cook and stir over medium heat until thickened. Serve over turkey, chicken, fish or pork. Cover and refrigerate leftovers. Yield: About 1-1/2 cups.
Originally published as Herbed Honey Lime Sauce in Taste of Home August/September 1993, p23

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cwbuff2 User ID: 5946195 216601
Reviewed Jan. 1, 2015

"This is a really good sauce you can use with a variety of meats, and quick to prepare."

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