Lemon-Honey Sauce with Garlic


Preparation info
  • Makes About

    1½ Cups

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Sweet, sour, slightly hot, and decidedly pungent, this sauce is the quintessence of Thai cooking. To be strictly authentic, you’d use cilantro (aka coriander) root, which tastes like a cross between fresh cilantro and parsnip. If you live near an Indian, Hispanic, or Southeast Asian market, you can probably buy cilantro with the roots still attached. If not, use cilantro leaves—the sauce will be almost as good. Don’t be put off by the quantity of garlic and chiles: The lemon juice and honey