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Honey lemon butter sauce served in a gravy boat
Light and flavorful honey lemon sauce

Honey Lemon Butter Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The secret to starch-thickened sauces (like many Chinese sauces) is precise heating. Starch granules swell in hot liquid and gel, creating the sauce. The freshness of lemon and honey, completed 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 slurry)
  • Skillet or Saucepan
  • Whisk
  • Zester

Allergen Information

⚠️ Milk

Instructions

1 ✓

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

Tip: The zest contains essential oils, the juice has the acid. Both are needed for full flavor.
2 ✓

Mix the cornstarch with the 1 tbsp cold water until lump-free (this is the 'slurry').

Tip: If left standing, cornstarch settles to the bottom; stir again right before using!
3 ✓

In the skillet, combine the 1/4 cup water, lemon juice, and honey. Bring to a boil.

Tip: Ensure the honey dissolves completely.
4 ✓

Pour in the slurry while whisking constantly. Cook for 1-2 minutes until thickened.

Tip: Cornstarch needs to boil briefly to lose its raw floury taste.
5 ✓

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

Tip: Whisking in cold butter (monter au beurre) makes the sauce silky and glossy while mellowing the lemon's acidity.
6 ✓

Serve immediately.

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

Recipe FAQ

The sauce is cloudy, not clear.
This is natural due to the cornstarch and butter emulsion.
It became lumpy.
Always mix cornstarch with COLD liquid before adding to hot liquid (slurry). If you messed up, strain it.

Ingredients

  • 1/4 cup Fresh Lemon Juice
  • 1.5 tbsp Honey
  • 1.5 tbsp Cold Butter (cubed)
  • 1/4 cup Water (for cooking)
  • 1 tbsp Cornstarch
  • 1 tbsp Cold Water (for slurry)
  • 1 pinch Salt
  • 1 tsp Lemon Zest (grated)
  • 1 tbsp Fresh Parsley (chopped)