Manuka Honey & Harissa Sticky Sauce
Smoky, spicy and sweet glaze — perfect for meats, roasted veg and bowls
A versatile sticky sauce that balances the floral sweetness of Manuka honey with smoky harissa and tamari umami. Quick to make, trendy on social media as a glaze for roasted vegetables, chicken or salmon, and great spooned over grain bowls or used as a dipping sauce.
Timing
Cook Time: PT10M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT30M
Active Time: PT20M
Ingredients
1/3
cup
manuka honey
(Notes: use a mid-to-high MGO for robust flavour)
2
tbsp
harissa paste
(Notes: smoked or roasted pepper variety for depth)
3
tbsp
tamari
(Notes: or soy sauce; gluten-free option)
1
tbsp
apple cider vinegar
(Notes: adds brightness)
1
tbsp
lemon juice
(Notes: freshly squeezed)
2
clove
garlic
(Notes: finely minced)
1
tsp
smoked paprika
(Notes: for extra smokiness)
2
tbsp
olive oil
(Notes: extra virgin)
1/4
cup
water
(Notes: to loosen sauce if needed)
1
tsp
cornflour
(Notes: optional: for a thicker glaze, mix with a little cold water first)
to taste
salt and freshly ground black pepper
Instructions
Step 1
Heat the olive oil in a small saucepan over medium-low heat. Add the minced garlic and harissa paste and sauté gently until fragrant, about 1 minute — avoid browning the garlic.
Tip: Use a silicone spatula to scrape any harissa left in the jar into the pan so you capture all the flavour.
Timing: PT1M
Step 2
Stir in the Manuka honey, tamari, apple cider vinegar, lemon juice, smoked paprika and water. Whisk until smooth and the honey has dissolved into the liquids.
Tip: If your honey is very thick, warm it briefly before measuring to make it easier to combine.
Timing: PT0S
Step 3
Bring the mixture to a gentle simmer, then reduce the heat to low and simmer uncovered until the sauce is glossy and reduced slightly, about 6 minutes. Stir frequently to prevent sticking.
Tip: Simmer gently — high heat can thin the honey and blunt some delicate flavours.
Timing: PT6M
Step 4
If you prefer a thicker glaze, dissolve the cornflour in 1 tablespoon cold water to make a slurry and whisk it into the simmering sauce. Cook a further 1–2 minutes until thickened.
Tip: Add the slurry slowly and whisk continuously to avoid lumps.
Timing: PT2M
Step 5
Remove the saucepan from the heat. Season to taste with salt and freshly ground black pepper, then allow the sauce to cool for 10 minutes so flavours meld and it thickens slightly.
Tip: The sauce will thicken more as it cools — if too thick, whisk in a splash of water or extra tamari.
Timing: PT10M
Step 6
Use immediately as a glaze for roasted vegetables, salmon or chicken, brush during the last few minutes of cooking for a sticky finish, or chill and use as a dressing or dip.
Tip: Store in a sealed jar in the fridge for up to 2 weeks. Gently reheat or bring to room temperature before using.
Timing: PT0S