COLLECTION: Honey-Tint Sauce

From: (Sharon Curtis)
Date: Mon, 25 Oct 1993 12:03:19 GMT



        1 small onion, finely chopped
        1 tablespoon oil
        1 tablespoon clear honey
        3 tablespoons tomato ketchup
        2 tablespoons soy sauce
        1 teaspoon smooth French mustard


Mix all the ingredients together. Do not use a metal container
(as the acidic juices will react with the metal); use a glass
or plastic container instead.
If left for a while the sauce will separate. No worries, just
stir it to mix it in properly again.

This can be used in many many ways. Here are three:

1) As a dip:

Depending on how much dip you want, you may need to double
or triple the quantities. Make sure you chop the onion finely.

2) As a marinate for chicken:



8 chicken wings / 4 chicken thighs  (take the skin off if you like)
1 quantity of honey-tint sauce


Make up sauce (in a glass or plastic container) and put the chicken
pieces in it and make sure thoroughly coated with the marinade.
Leave to marinate for either 1 1/2 hours in the fridge, or for
45 minutes at room temperature. (I often leave it to marinate for
several hours in the fridge sometimes if my time schedule prefers
it, and it still works out fine).
Preheat the oven to 180 degrees C
Again make sure the chicken pieces are thoroughly coated in the
marinade and put the pieces on a wire rack above a roasting pan
(just something to catch the drips really). Cook for 45 mins,
and during that time take the tray out of the oven a couple of
times to baste the chicken pieces with remaining marinade.
(Can serve with a green salad if you like, or garnished with
chopped spring onions)

Serves: 2 (this recipe is so delicious that you usually want two pieces
of chicken)

3) As a sauce for a stir-fry:



        diced meat (either fresh or defrosted, uncooked)
                (could use turkey, chicken, pork, whatever you like)
        selection of vegetables (either fresh or frozen)
                (could use sweetcorn, peppers, mushrooms, beansprouts,
                bamboo strips, anything that takes your fancy)
        1 large onion, coarsely chopped
        2 tablespoons oil
        2 tablespoons clear honey
        6 tablespoons tomato ketchup
        4 tablespoons soy sauce
        2 teaspoons smooth French mustard
        extra ketchup, soy sauce and cornflour to thicken
        rice, to serve (follow instructions on the rice packet)


Start the rice going so that you can have rice with it.
Having diced the meat, chop up the onion and the vegetables into
bite-sized pieces. Mix together the honey, ketchup, soy sauce and
mustard in a non-metal container.
Now heat the oil in a wok. When hot, add the meat. Keep tossing
and turning the meat (Chinese cooking chopsticks and a wooden
spatula are very useful for this) until cooked. Next add the onions
and keep tossing and turning and then add the vegetables. Keep
tossing and turning until the vegetables are cooked (this will take
a bit longer if you used some frozen vegetables), and then add
the sauce. Keep stirring.
The final step is to get the sauce to the consistency that you want.
It may be at the right consistency already, or particularly if you
have added frozen veg, then it might be a bit too thin and watery.
In this case repeat the cornflour step until you have the right
consistency (probably only need to do it once)
Cornflour step: In the bowl you used for mixing the sauce, put a
                tablespoon of ketchup, a dash of soy sauce and a
                rounded tablespoon of cornflour. Blend together to
                form a smooth paste. Add to mixture in wok and stir
                well, heating until it thickens (it thickens at
                boiling point)
Serve hot with the rice.

This stir-fry freezes well (not with the rice).

Serves: 4 (well, the quantities of sauce/onion I have given for 4.
It is up to you what proportions/weight of veg and meat you use,
and whether you like lots of sauce or not too much sauce. Go by
visual quantity to see whether you've got the right amount of


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