Pam's Honey Butter Glazer Sauce

By Pam Ellingson
@wmnofoz

I made up this recipe for one of our members who was looking to reproduce a dessert her son got at a restaurant.

See this link for original post) s2.justapinchassets.com/...11647.png

They have trademarked the name "Glacier Sauce", and I do not know if this is anything like theirs, but it is certainly good enough to use over fruit or pancakes or sweet potatoes or anything requiring a sweet semi thin glaze flavored with honey. Pretty darn good if I do say so myself. :)

Rating:

★★★★★ 2 votes

Comments:

10 Comments

Serves:

makes approx. 1 1/4 c.

Prep:

5 Min

Cook:

10 Min

Method:

Microwave

Ingredients

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1/3 c: water, cold
1/3 c: honey
1 1/2 Tbsp: cornstarch, dissolved in another 3 tbsp cold water
2 tsp: orange juice, fresh
2 tsp: lemon juice, fresh
1 pinch: salt
1/8 tsp: vanilla extract
1/2 c: cold butter, cut into small cubes

How to Make Pam's Honey Butter Glazer Sauce

Step-by-Step

1Mix cold water and honey in a 3 to 4c microwaveable bowl. Microwave for two minutes, stirring after the first minute and again every 15 to 20 seconds until liquid is bubbling at the edges. (When you stir, it may foam up a bit, but it will return to liquid quickly with stirring.) Be careful that you do not let it go too long between stirring or it may bubble over when stirred.
2Mix the cornstarch with the extra water in a small cup. Remove the bowl from the microwave and whisk in the cornstarch mixture. This will look slightly cloudy. Replace the mixture in the microwave and cook again on high for two or three - 15 second intervals, stirring again between each. The mixture should be clear and translucent at this point. It should be thickened but not "stiff". More like a glaze.
3Remove the bowl from the microwave and whisk in orange juice, lemon juice, salt and vanilla. If these liquids thin it down too much, replace the mixture in the microwave and cook again on high for two or three - 15 second intervals, stirring again between each. (I did not have to do this, but if you want a thicker glaze, you might need to do it)
4Whisk in cubed cold butter about a tablespoon at a time, whisking until butter has melted before adding more. Continue to whisk in butter cubes until all are used and sauce is somewhat cool. Store in fridge in a clean bottle or jar, or use immediately.
5I have not tried this glaze on anything but some fresh fruit, but I think it would make an excellent pancake syrup, or plating sauce for a dessert or glaze for cakes. I would be tempted to add some more lemon and some zest and use it for glazing BBQ chicken. (I asked my husband to try a spoonful and as he tasted it, I said "How does this taste?" and before I finished the sentence, he answered "Good!")
6I forgot to add: All microwaves are not created equal, so you may need to cook more or less depending on the wattage of your microwave. Just do it in small increments to get it to the right consistency. I think you can tell about how thick to make it from the pics I posted. The finished sauce was thinner than a stirred yogurt, but not "drippy". Hope this helps.