Honey Garlic Butter Sauce
Honey garlic butter is great on all kinds of proteins, for example: chicken, fish (salmon, trout, white fish), shrimp, scallops, carrots, etc. The sauce calls for a few simple ingredients but it tastes so much more complex than it really is.
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One of my favorite sauces has got to be honey garlic butter. I have many recipes using this amazing sauce and I wanted to teach you how to make it. You need only 5 ingredients to make the sauce: honey, garlic, butter, salt and parsley.
However, you need to have a perfect ratio of each ingredient so you have an amazing sauce.
How to Make Honey Garlic Butter Sauce
Use fresh garlic for this honey garlic butter recipe as it makes all the difference. You can mince the garlic by hand or using a garlic press. Mix all the ingredients together and use it on any protein you like.
You can double or triple my recipe and keep the garlic butter sauce in the fridge for a few days!
So Many Uses
If you make chicken, just pan-fry or bake the chicken until it’s cooked, then drizzle the sauce on top of the chicken. If you make shrimp or scallops, saute the shrimp or scallops and mix the sauce into them and you will have a sticky, sweet and savory dish that you won’t stop eating.
For fish, you can bake the fish in the oven, then top it off with the honey garlic butter sauce. Weeknight dinner has never been so easy, and the end result is absolutely mouthwatering.
How Many Calories Per Serving?
This recipe is only 34 calories per serving.
Pairs well with:
Honey Garlic Butter Recipe
Honey Garlic Butter - the most amazing 5-ingredient sauce recipe you'll ever make. So easy and you can use it on anything. Weeknight dinner is a breeze with this magic sauce.
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/4 teaspoon salt or to taste
- 3 dashes cayenne pepper, (optional)
- 1 teaspoon chopped Italian parsley
- 1In a small bowl, melt the butter in a microwave, about 10-15 seconds. Add honey, garlic, salt, cayenne pepper (if using) and chopped parsley. Stir to mix well until the salt dissolves. Keep in refrigerator for up to a few days.
I like cayenne pepper in my sauce. It makes it slightly spicy.