AIP Friendly Honey Lemon Glaze
Bright, tangy, and just sweet enough, this honey lemon glaze comes together in under ten minutes with a handful of clean, whole-food ingredients. The autoimmune protocol can make condiments and finishing sauces tricky — most store-bought glazes sneak in refined starches, additives, or nightshade-derived spices that are off the table. Here, arrowroot starch does the thickening work beautifully, giving you that glossy, spoon-coating consistency without any of the usual problem ingredients. Fresh lemon juice and zest bring a lively brightness that balances the honey's natural sweetness, and a pinch of sea salt ties it all together. The optional ground ginger adds a gentle warmth if you're in the mood for a little extra depth. Drizzle it warm over roasted vegetables, grilled proteins, or anything that needs a little lift — it thickens further as it cools, so you can also use it as a finishing glaze that clings and shines. This recipe makes enough to generously dress a meal for six, and it's the kind of simple, versatile staple that earns a permanent spot in your weekly rotation.
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Learn more →Ingredients
6 servings
- ¼ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 pinch fine sea salt
- ⅛ tsp ground ginger (optional)
Instructions
- 1
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps remaining. Set aside.
- 2
Combine the honey, lemon juice, lemon zest, and sea salt in a small saucepan over medium-low heat. Whisk to combine and heat until the honey is fully melted and the mixture just begins to steam, about 2–3 minutes — do not let it boil at this stage.
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