Low Iodine 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 polished and intentional. Managing iodine intake often means scrutinizing even the smallest condiments and sauces, since commercial glazes and dressings can hide unexpected additives or iodized salt. This one keeps things clean and transparent — fresh lemon juice, lemon zest, honey, and a pinch of fine sea salt come together in a saucepan with nothing to second-guess. Arrowroot starch does the thickening work here instead of cornstarch or any dairy-based ingredient, giving the glaze a glossy, silky consistency that clings beautifully. A whisper of ground ginger is optional but adds a gentle warmth that plays really well against the citrus. The whole thing comes together in under ten minutes and works as a warm drizzle straight from the pan or a thicker, cooled glaze depending on what you need it for.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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