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    Home » Recipes » Canadian

    Honey Garlic Sauce

    Published: Feb 7, 2023

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    Jump to Recipe - Jump to Video

    Honey Garlic Sauce - This sweet sauce is super popular in Canada, and very versatile: It's great for chicken wings, stir fry, meatballs, & more!

    Originally published June 21, 2012. Updated on 2/7/2023

    A compilation image of honey garlic sauce, meatballs, and wings.

    I’m a big fan of wings in general - I’ve got some great recipes up on the site already:

    Honey Jeow Glazed Wings
    Hoppy Citrus IPA Glazed Wings
    Maple Dijon Wings
    Smoky Dry Rub for Wings
    Spicy Ginger Glazed Wings
    Tangerine Thyme Dry Rub Wings
    Whisky Honey Mustard Wings

    Today, it’s all about my sticky honey garlic sauce - a delicious recipe based on a store-bought sauce.

    The first time I posted this recipe - over a decade ago - it was shortly after I’d done a ton of work to replicate it from a retail product - VH Honey Garlic Cooking Sauce.

    It’s a popular cooking sauce in Canada, really great for quick dinners on busy nights. A little goes a long way - and it’s CHEAP!

    I had been unable to find anything at all like this delicious sauce while living in Minnesota, and honey garlic wings seemed to just... not be a thing there?

    So weird!

    Anyway, obviously the solution was to create a homemade sauce replica.

    While I can usually reproduce a dish off taste alone - intuitively - sometimes it's fun to have to reverse engineer something.

    A good example of this was my homemade wine slush mix.

    For that, I took clues from the ingredient list and nutritional information on the existing package, and used it as the base for my formulation.

    For instance, vitamin C amount per serving helped me ballpark the proper amount of citric acid to use, after figuring out a few conversions.

    This sort of problem-solving comes in handy for today's blog.

    Note: The LONG post about all of the math that went into this recipe has been moved to below the recipe card, for anyone interested.

    I .. May have geeked out a bit more than the average reader cares about, LOL!

    A bowl of homemade honey garlic sauce.

    Canadian Honey Garlic Sauce

    I need to be absolutely clear here: This honey garlic sauce is wildly different from anything called the same in the USA.

    Many of the common sauce ingredients in other recipes: garlic powder, Worcestershire sauce, soy sauce, brown sugar, chili flakes, chicken broth, even fresh ginger - are NOT present in this recipe.

    Making this recipe will turn out a very sweet sauce that is a very accurate replica of a specific honey sauce in Canada - and, by extension - Canadian style honey garlic chicken wings.

    It’s not as much of a savory sauce as what you may be used to from the average honey garlic chicken recipe, and that’s ok - just know what you’re getting into here!

    If you’re into really sweet, sticky honey garlic wings - with a good hit of garlic under a wild amount of sugar - your tastebuds will love this honey sauce.

    That said, if you’re more into umami flavors, you might want to use one of the recipes that feature things like soy sauce and Worchestershire.

    Don’t hold it against me if you’re not a fan of the source material, please and thank you!

    A bowl of honey garlic meatballs.

    The (Original) Verdict

    As it turns out, I was pretty much bang-on for those proportions, and the recipe turned out amazing*!

    On first taste, it hit my memory *just* right, and I was transported back to my apartment, circa my early 20s.

    To quick stir fry meals thrown together cheaply and easily, when I bothered to take the time.

    I was SO busy back then, I'd sew for 16+ hours in a day, skipping meals often. Convenience foods like these bottled sauces were go-to meals, as I had NO time to "properly" cook.

    This is not high cuisine, and I have NO idea how it would fit on the American palate - us Canadians tend to have a ridiculous sweet tooth!

    Maybe there's a reason it's not available there? Who knows!

    For an Ex-pat Canadian, though... the nostalgia that this food evokes brings it to "comfort food" levels, even as a condiment. Isn't taste-memory a funny thing?

    Now that you've read through all of that, let me present you with the SUPER simple recipe that resulted.

    This beautiful sauce is great as a stir fry sauce, or to cook meatballs or spare ribs in.. yum!

    For our first use of it, we simply browned some pork chops, added sliced peppers to the pan, and cooked it for a few minutes.

    Then we added about ¾ cup of the sauce and let it cook a few more minutes, and served over rice. Fabulous!

    *... although, at $1-something a bottle, I suppose that bribing someone to mail me some could have been an option. Where's the fun in that, though?

    A plate of honey garlic wings.

    Ingredients

    This recipe uses only a few simple ingredients, most of which are generally pantry staples. You should have no problem finding these items in any grocery store.

    You will need:

    Granulated Sugar
    Honey
    Molasses
    Fresh Garlic Cloves
    Corn Starch
    Lemon Juice
    Salt

    All of the ingredients laid out on a stovetop.

    Variations

    While swapping out any of these ingredients will not give you an accurate replica of the source material, it WILL give you another tasty sauce.

    A few options:

    1 - Instead of lemon juice, feel free to use rice vinegar, apple cider vinegar, white vinegar if needed.

    2 - Instead of honey, you can make a maple garlic sauce by swapping the honey - and the molasses, if desired - with the same amount of Pure Maple Syrup.

    3 - For a spicy honey garlic sauce, add a little Cayenne Pepper or Red Pepper Flakes along with the initial ingredients.

    A bowl of homemade honey garlic sauce.

    How to Make Honey Garlic Sauce

    The full recipe is in the recipe card towards the end of this post (before the big nerd-out on how I reverse engineered the recipe), here is the pictorial walk through.

    Combine sugar, ¼ cup of water, honey, molasses salt, lemon juice, and minced garlic in a small saucepan.

    A 2 part image showing the ingredients being mixed in a pot.

    Heat to a boil over high heat, stirring well to dissolve and combine ingredients.

    Once mixture boils, turn element down to medium heat and simmer for 5 minutes, to let the flavors combine.

    A 2 part image showing the sauce coming to a boil in a pot.

    Whisk corn starch into remaining ¼ cup of water, add to saucepan.

    Stir until well incorporated and mixture starts to thicken, about 3-4 minutes. Remove from heat.

    At this point, you can use the sauce right away, or cool it to room temperature, transfer to an airtight container and store it in the fridge for use within a couple of days.

    Strain out the garlic, or don’t – it’s up to you!

    A 5 part image showing the water and corn starch being mixed, added to the sauce, simmered, and transferred to a glass measuring cup.

    Uses for Honey Garlic Sauce

    Honey Garlic Wings

    Prepare your wings with whatever cooking process you like - deep fried, baked, or as air fryer wings - Until cooked through.

    As you’re cooking the wings, heat up a bit of the honey garlic sauce. (Optional - I just prefer to use warm sauce, to avoid cooling the wings!)

    If you fried the wings in hot oil, blot the cooked wings with paper towels to remove excess grease.

    Transfer the fully cooked wings to a large bowl, toss with honey garlic sauce.

    Serve hot!

    A plate of honey garlic wings.

    Honey Garlic Meatballs

    If using premade meatballs, prepare per package directions.

    For homemade meatballs, cook your meatballs in a large skillet until they’re browned all around.

    Add some honey garlic cooking sauce to the pan, continue to cook until the internal temperature of the meatballs registers 165G, and the sauce has glazed the meatballs.

    Serve your honey garlic meatballs with extra sauce, garnish with green onions and/or sesame seeds, if desired.

    A bowl of honey garlic meatballs.

    Honey Garlic Chicken

    You can use this honey garlic sauce in place of the cooking sauce in many different chicken recipes, or just marinate and cook it.

    Prepare whatever part of the chicken you want - I like to use boneless skinless chicken breasts or chicken thighs - and place in a ziplock baggie.

    Cover with the sauce, seal the bag and chill for at least 3 hours - you can marinate it overnight if you want.

    Once you’re ready, cook the chicken however you want - in a pan, grilled, in an Instant Pot, in a slow cooker - whatever.

    Once cooked, serve over white rice, brown rice - even cauliflower rice. I like to add some broccoli or green beans, to round out the meal.

    Note: Marinating and cooking in this also works well for short ribs and pork chops!

    Honey Garlic Stir Fry

    Cook your choice of meat - sliced chicken, beef, pork, shrimp, etc - in a large skillet until browned on all sides.

    Add your choice of stir fry veggies and the honey garlic sauce - as much or as little as you want - and cook until the meat and veggies are cooked through and the sauce is hot.

    Serve over your choice of rice or noodles.

    A bowl of homemade honey garlic sauce.

    Honey Garlic Crispy Tofu

    Press the excess water out of a brick of tofu, cut into bite sized cubes.

    Toss tofu cubes with a little sesame oil or olive oil, then with about 1 tablespoon corn starch, ½ teaspoon each of garlic powder and onion powder, and ¼ teaspoon each of salt and black pepper.

    Once coated, you can cook them one of two ways:

    1. Spread on a baking sheet lined with parchment paper, bake at 400 F for 30 minutes, stirring every 10 minutes or so.

    2. Pan fry in a large nonstick skillet, with a little oil.

    Once tofu is crispy all around, add to a pan along with some of the honey garlic sauce (if baked), or pour some honey garlic sauce in the pan you cooked it in.

    Bring to a simmer, cook until sauce glazes the tofu. Serve hot!

    Freeze for Later Use

    Once cooled to room temperature, you can divide the sauce up into ice cube trays, and freeze until frozen through.

    Pop the frozen cubes out, transfer to a freezer bag, and suck out most of the air.

    Keep in the freezer until you’re ready to use it.

    Cover image for the More Than Poutine cookbook.

    This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”.

    "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy through Amazon, or through any major bookseller!

    A bowl of honey garlic meatballs.

    More Replica Recipes

    What's the fun in being able to accurately reproduce restaurant or retail food recipes by taste / memory, if you don't share? Here are some of my favourites:

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    A jar of honey garlic cooking sauce next to 2 garlic bulbs.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A bowl of honey garlic meatballs.

    A bowl of homemade honey garlic sauce.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.96 from 24 votes

    Honey Garlic Sauce - Canadian Style, VH Copycat Recipe

    This cooking sauce is super popular in Canada, and very versatile - It's great for wings, stir fry, meatballs, marinating, grilling, and more!
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Condiment, Sauce
    Cuisine: Canadian, Gluten-free
    Diet: Gluten Free
    Servings: 8 - 2 Cups
    Calories: 196kcal
    Author: Marie Porter

    Ingredients

    • 1 Cup Granulated Sugar
    • ½ Cup Water
    • ½ Cup Honey
    • 4 tablespoon Molasses
    • 1 teaspoon Salt
    • 1 teaspoon Lemon Juice
    • 8-10 Garlic cloves Pressed or finely minced
    • 2 teaspoon Corn Starch

    Instructions

    • Combine sugar, ¼ cup of water, honey, molasses salt, lemon juice, and garlic in a small sauce pan.
    • Heat to a boil over high heat, stirring well to dissolve and combine ingredients. Once mixture boils, turn element down to medium heat and simmer for 5 minutes.
    • Whisk corn starch into remaining ¼ cup of water, add to saucepan.
    • Stir until well incorporated and mixture starts to thicken, about 3 minutes. Remove from heat.
    • At this point, you can use the sauce right away, or put it in the fridge for use within a couple of days.
    • Strain out the garlic, or don’t – it’s up to you!

    Video

    Nutrition

    Calories: 196kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 169mg | Fiber: 1g | Sugar: 50g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

    Reverse Engineering Honey Garlic Sauce

    The other day, one of my tweeps - a fellow Canadian - brought up honey garlic cooking sauce.

    It's a popular sauce back home, made by VH. Super cheap, available everywhere... SO not healthy, but SO tasty. Yum. It's not available here, so I end up missing it.

    Where my last taste of it was around 5 years ago, it makes it a bit harder for me to replicate on taste. Memories get fuzzy over time, and specific flavor profiles melt into general feelings about the taste.

    I could take a wild stab at it and come up with something that tastes great, but it may not be super close to the original.

    Without the source material on hand - or at least cataloged in RECENT memory - all I can do is "inspired by".

    Of course, that doesn't mean that I can't use science, math, and logic to ensure a good step in the right direction!

    A quick search online turns up a few key bits of information: nutritional info, and the actual ingredients list.

    Between tidbits such as calories, sodium, and sugars per the specified serving size, knowing what the commercial version had in it - and in order of quantity - and a good memory of the appearance and approximate viscosity... I've got a good set of base parameters to start with!

    Here's the concrete information that I am starting with:

    Per 85 ml (⅓ cup): 260 calories, 540 mg sodium, 64 g carb, 55 g sugars

    Ingredients: Sugar, Water, Honey, Molasses, Dehydrated Garlic, Salt, Caramel, Hydrolyzed Soy Protein, Corn Syrup, Glucose-Fructose, Citric Acid, Sodium Benzoate

    So here's how I break it down:

    1. Ascertain the Role of Each Ingredient

    This is not only in nutritional terms - say, carbs - but also function:

    Sugar: Volume, carbs, sugars, flavor, viscosity
    Water: Volume
    Honey: Volume, carbs, sugars, flavor, viscosity
    Molasses: Volume, carbs, sugars, flavor, viscosity, color, slightly to sodium
    Garlic: Flavor
    Salt: Flavor, sodium
    Caramel: Color
    Hydrolyzed Soy Protein: Emulsification / thickening
    Corn Syrup: Carbs, sugars
    Glucose-Fructose: This is what "high fructose corn syrup" is called in Canada. Carbs, sugars.
    Citric Acid: Flavor
    Sodium Benzoate: Preservative, to impede microorganisms

    2. Narrow it All Down

    Knowing all of that, I need to narrow the ingredients down for home use.

    What we'll be keeping:

    Sugar, water, honey, molasses, garlic, salt

    What We'll be Ditching:

    - Caramel: It's unnecessary.

    - Hydrolyzed soy protein: Not accessible for home use.

    - Corn syrup: Unnecessary - was used as cheap alternative to honey.

    - Glucose-Fructose: Comparable to honey in many technical ways, it's used as a cheap way to "stretch" honey out in commercial use.

    - Citric Acid: There are more accessible alternatives

    - Sodium Benzoate: Not readily available, unnecessary for home use.

    What Functionality I Need to Replace:

    - Hydrolyzed soy protein: Emulsification

    - Citric acid: Flavor

    3. Figure Out the Base of the Recipe, Volumetricly

    Canadian food labeling law requires that all ingredients be listed in "descending order of proportion by weight".

    Knowing that, I can look at the list and figure out where the cutoff would be for ingredients contributing significantly to the volume of the sauce.

    Knowing from experience that there is a fair amount of garlic in the sauce, I would normally consider that the "final" ingredient in our initial problem-solving.

    However, since it contributes only to flavor, I'm going to ignore it for now. That means that for the volumetric base of our recipe, we are focusing on sugar, water, honey, and molasses.

    A plate of honey garlic wings.

    4. Figure Out Weights and Measures

    A quick search online reveals that 1 cup of sugar is generally understood to weigh 7 oz, or 200g.

    One cup of water weighs about 8.3 oz, or 237 grams. One cup of honey weighs about 12 oz, or 340 g.

    For the sake of ease, I'll convert the nutrition facts to reflect 1 cup of sauce: 780 calories, 1620 mg sodium, 192 g carb, 165 g sugars

    Make some rough guesses as to quantities

    I'll be honest here - I once failed an algebra test. I'm not even talking an honorable fail, I mean an epic fail - I got 26% on it!

    It's not that I don't understand the problems, it's that I couldn't work the problems out on paper.

    To this day, I don't get the whole tables thing - it's easier to just work it out in my head. I can tell you how old Jenny is if she's twice Bob's age and ⅓ of what Doug's age was 4 years ago, blah blah.. but don't expect me to tell you how I figured it out!

    While name/age is fairly straightforward and linear, figuring things out like ingredient proportions in this recipe is a bit more complex.

    Where a name will be linked to one quality (age), we have to figure out more of a matrix of qualities here - say, volume, sugar, and sodium.

    For something like this, I like to make a fairly good guesstimate on proportions, and work the math out to tweak it from there.

    Knowing what I do from past experience with the sauce, I can tell you that the volume of molasses in the sauce is far less than the other three primary ingredients.

    Guessing to See What Works

    If we were to use equal quantities of sugar, honey, and water as a starting point, the nutritional info for one cup of it would be:

    595 calories
    158 g carbs
    147 g sugars

    Not bad, but off by a little. I suspect the proportions for the actual product would look a little more like:

    ½ cup sugar
    ⅓ cup water
    ¼ cup honey
    2 tablespoon molasses

    ... which adds up to 1.3 cups.

    If I add up the calories, etc, and then divide down to find the per-cup information on this mixture, we have ROUGHLY:

    570 cal
    150g carbs
    144g sugars

    ... which is close enough for me to get to the kitchen and start tinkering around. Well, after we figure out the sodium, anyway!

    Looking at the sodium (1620mg per cup in the source material):

    The base ingredients don't contribute significantly to sodium content - about 13 mg total - so this will pretty much be coming straight from the salt we'll be adding.

    The container of salt I'll be using indicates that it contains 590 mg of sodium per ¼ cup.

    Due to the commercial nature of the source material, I'll be aiming low - ¼ tsp, or 1180 mg - and will add extra salt only if needed.

    A bowl of honey garlic meatballs.

    Old Photos

    We’ve recently added new photos to this very old post. Here are the original photos - for posterity, and to keep Google happy!

    A close up view of a pile of honey garlic glazed wings on a small brown plate.

    A tall, slender glass jar filled with homemade honey garlic sauce, a replica of the VH sauce. 2 whole bulbs of garlic rest at the base of the jar.

    A tall, slender glass jar filled with homemade honey garlic sauce, a replica of the VH sauce. 2 whole bulbs of garlic rest at the base of the jar.

    A close up view of a pile of honey garlic wings on a small brown plate.

    A close up view of a pile of honey garlic glazed wings on a small brown plate.

    A close up view of a pile of wings glazed with honey garlic cooking sauce, on a small brown plate.

    A close up view of a pile of honey garlic wings on a small brown plate.

    A close up view of a pile of honey garlic glazed wings on a small brown plate.

    A close up view of a pile of wings glazed with honey garlic cooking sauce, on a small brown plate.

    A close up view of a pile of honey garlic wings on a small brown plate.

    A compilation image. At the top, A tall, slender glass jar filled with a brown cooking sauce, a replica of the VH sauce. 2 whole bulbs of garlic rest at the base of the jar. Yellow text says homemade honey garlic sauce, and a photo of glazed wings is on the bottom.

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    Reader Interactions

    Comments

    1. Jen

      June 21, 2012 at 6:46 am

      5 stars
      Oh yay! Thanks so much for doing all that math. 🙂

      Not only can I buy all the ingredients here in Japan (a rarity) I have everything right now. I'm going to have a super yummy and super stinky lunch at work tomorrow. Woohoo!

      Reply
    2. susan gainen

      June 21, 2012 at 10:57 am

      5 stars
      Hi Marie --

      Some questions:

      1. Why could this not sit in the fridge for weeks if you strained out the garlic?
      2. How about doubling or tripling the recipe and giving it a hot water bath like jam?

      Thanks!

      Reply
      • Marie Porter

        June 22, 2012 at 6:09 am

        Hi Susan,

        1. Strained out, should be good for at least a couple weeks in the fridge.

        2. You can definitely double or triple it, but I'm the last person in the world to ask about canning! I have no idea if that would work/be safe!

        Reply
    3. Carole Rosen

      July 04, 2013 at 9:56 am

      5 stars
      Marie, As an ex-pat Montrealer who was weaned on VH sauces, I thank you from the bottom of my heart !
      Each trip to Montreal entails a shopping trip to Loblaws to pick up bottles of sauce ( and St Hubert gravy and soup )
      I can't wait to try making this sauce!
      Now,if you could figure out the Plum sauce recipe I would be eternally grateful. Like bagels, pickles, and bread , and poutine, there is no equivalent in Boston.

      Reply
    4. George d'Entremont

      July 12, 2014 at 3:00 pm

      Would adding tomato paste do anything to your honey garlic sauce?

      Reply
      • Marie Porter

        July 15, 2014 at 10:09 am

        I'm not sure what you mean by "do anything"?

        It wouldn't taste at all like the real thing, so I personally wouldn't bother.

        Reply
    5. K Schroots

      July 23, 2014 at 7:12 pm

      5 stars
      Right in the middle of cooking I realize I don't have any honey garlic sauce. Found your recipe in 1 minute and made it as fast as you detailed in the recipe and its fantastic!! One more healthier alternative to add to my list. Thank you!

      Reply
    6. Misty

      January 29, 2017 at 9:50 pm

      How much sauce does this make?

      Reply
      • Marie Porter

        February 06, 2017 at 6:28 am

        About 2 cups

        Reply
    7. Holly Tomah

      February 16, 2020 at 2:26 pm

      5 stars
      Im a Canadian transplant here in the States and an so happy to have found this. Can't wait to try

      Reply
    8. Tina

      February 24, 2021 at 2:51 pm

      5 stars
      I’m a Montrealer staying in Vermont during this pandemic. We’re down to our last VH sauce and I tried yours. BANG ON!! Thanks so much for this!

      Reply
    9. foodieJ

      November 27, 2022 at 9:25 pm

      I have no idea what went wrong but I made this as written and it tasted of nothing but sugar . There was no honey flavor or garlic just pure sugar .

      Reply
      • Marie Porter

        November 28, 2022 at 6:41 am

        Yeah, I have no idea what went wrong there, either - there's no way you should only be tasting sugar, if you followed the recipe.

        I don't suppose you've had Covid lately? That's the only real possibility I can think of.

        Reply
    10. Dali Roy

      October 27, 2023 at 4:03 pm

      Sub for 🍋???
      Pls.
      White Vinigar ok?

      Reply
      • Marie Porter

        October 28, 2023 at 7:38 am

        Should work fine

        Reply
    11. Al Melanson

      February 04, 2024 at 12:04 pm

      Thank you so much. Wintering in Florida and unable to find a store bought alternative.

      Reply
    4.96 from 24 votes (13 ratings without comment)

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