Carrageenan Free Honey Lemon Glaze
Bright, tangy, and just sweet enough, this honey lemon glaze is the kind of finishing touch that makes a simple dish feel intentional. Many store-bought glazes and sauces rely on carrageenan as a thickener or stabilizer, which means label-reading becomes a whole project before you can even get to cooking. This version keeps things clean and straightforward — arrowroot starch does the thickening work beautifully, giving you that glossy, spoon-coating consistency without any additives to worry about. The combination of fresh lemon juice, lemon zest, and honey creates a glaze that's genuinely vibrant, not just sweet, and the optional pinch of ground ginger adds a subtle warmth that rounds everything out. It comes together in one small saucepan in just a few minutes, so it's easy to make right before you need it. Drizzle it warm over roasted vegetables, grilled proteins, or baked goods, and watch it do its thing.
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Learn more →Ingredients
6 servings
- ¼ cup honey
- 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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