Lemon Pepper Chilli Glaze
A sweet, tangy glaze made with honey, fresh lemon, finely chopped chillies and coarsely cracked black pepper. Brush over food towards the end of cooking for a sweet, spicy, and sour kick, or serve as a dipping sauce.
Ingredients
- 1 tbsp neutral oil 15 ml
- 2 fresh lemon drop chillies stalks removed and very finely chopped
- 1 small garlic clove finely minced
- 100 g runny honey
- 45 ml freshly squeezed lemon juice
- 45 ml water
- 1 tsp regular soy sauce 5 ml
- 1 tsp coarsely cracked black pepper
- 1 tsp cornflour approximately 3 g
- 2 tsp cold water 10 ml, for the cornflour
- 2 tsp finely grated lemon zest yellow part only
- Salt to taste
Instructions
- Heat the oil in a small saucepan over a medium-low heat. Add the finely chopped chillies and garlic. Cook for 1–2 minutes, stirring frequently, until fragrant without browning.
- Stir in the honey, lemon juice, 45 ml water, soy sauce and cracked black pepper. Bring to a gentle simmer.
- Simmer uncovered for 4–5 minutes, stirring occasionally, until the chilli softens.
- Mix the cornflour with 10 ml cold water until smooth. Stir the slurry into the simmering sauce and cook for 1 minute, stirring continuously, until glossy and lightly thickened.
- Remove from the heat and stir in the lemon zest. Let a spoonful cool before tasting, then add salt only if needed.
- Allow to cool slightly before serving. The glaze will thicken as it cools; stir in water a teaspoon at a time if needed until it coats a spoon but remains pourable.
Notes
Notes
- Adjusting the heat: Use one lemon drop for a milder glaze, or remove the pale inner membranes before chopping. Other fresh chillies can be substituted, adjusting the quantity to their strength.
- Cooking with the glaze: Add during the final moments of frying or the last few minutes of roasting. Lower the heat when frying and watch closely: the glaze thickens as moisture evaporates, and the honey can scorch.
- Serving: Use with mushrooms, tofu, meat or vegetables, or serve as a dip for nuggets, hot wings and potato wedges.
Variations and Substitutions
- Ginger and lime: Replace the lemon juice and zest with lime and add 1 tsp finely grated ginger with the garlic.
- Smoky chilli: Add ¼ tsp smoked paprika with the liquid ingredients for a subtle smoky flavour.
- Less sweet: Reduce the honey to 80 g for a sharper glaze. This will slightly reduce the yield.
- Different fresh chillies: Use a fresh red chilli instead of lemon drops, adjusting the amount to its heat. Very finely chop it to distribute the heat evenly.