Homemade sauce is always better, and you can’t beat this 10 Minute Teriyaki Sauce! Chances are, you’ll have everything you need right in your pantry!
Homemade sauce recipes is something all of us home cooks should have on hand. It’s not always convenient to run out to the grocery store to fetch a jar of sauce, but it is always convenient to have a quick go-to recipe available in your arsenal of cooking secrets. I’m guilty of reaching for store-bought most of the time, but I’m trying to change that – one sauce at a time.
I’m always preparing a sauce for something or another. If it’s not a pasta dish, then it’s a chicken dish, or a dip. Yes, in our home, a dip is a sauce too, because I will often use a dip as a sauce. If you take a look at my Artichoke and Spinach Dip Pizza, you’ll know exactly what I’m talking about.
A sauce that freezes well is always preferred. And, I freeze just about every sauce I make. The only sauce or dip that I refrain from freezing are hummus dips or avocado/guacamole based dips. They just do not hold up well after being thawed. I find that the ingredients tend to separate and no matter how much whisking I do, they will just not come together in a cohesive dip or sauce again.
My 10 Minute Teriyaki Sauce though, can be frozen and thawed quite easily. When all is said and done, you’ll get about two full cups of sauce from this recipe, which is a lot of
teriyaki sauce! Use up what you need to, but freeze the rest and just thaw it and re-heat it later. You can even portion the leftover sauce out into individual ice-cube holes and freeze them that way. When completely frozen, pop them out and save them in a freezer-friendly resealable bag. Take out one or two when you need them and keep the rest frozen. The sauce will last up to three months in a frozen state.
If you’re looking for more sauces that can be frozen and thawed without losing taste, consistency, or texture, you might want to look at my Sausage and Pepper Pasta Sauce. I absolutely love the versatility of this sauce. Toss some freshly cooked pasta with it, or use it to line your lasagna pan.
My Vegetarian Mushroom Gravy is a great freezable recipe as well. Make a big batch of gravy and portion it out in one-cup servings. Just thaw at room temperature and whisk while re-heating on a medium temperature. Use this gravy for mashed potatoes – obviously! – or as a dip for french fries. Even though it’s vegetarian, you can still serve it with beef, pork, or chicken; I did!
Oh, you really need to take a look at this recipe! Homemade Enchilada Sauce is the perfect freezer sauce. And, as you know, Dear Reader, enchilada sauce is good on almost anything! And, if it’s the last thing you do, and just because I can never get enough of this stuff, even though it’s not really freezer-friendly, you’ve got to check out my Newfoundland Donair Sauce. Don’t worry about it not being freezer-friendly, because there’s never any leftovers to freeze anyway. Trust me!
Well, that’s a whole lot of sauce talk! Doesn’t that sound like the name of a future entertainment/gossip talk show? You heard it here first, folks!
When all is said and done, nothing beats a good sauce recipe and nothing beats the ease of this 10 Minute Teriyaki Sauce. Serve this sauce over sauteed chicken, baste it on some thin cut beef strips and throw them on the grill, drizzle a little over some fried rice, etc. It’s simply delicious!
In a hurry? Save this recipe to your Pinterest board for later!
10 Minute Teriyaki Sauce
- 4 tablespoons honey
- 1/2 cup low sodium soy sauce
- 1 1/2 cups water
- 1/2 cup brown sugar, lightly packed
- 2 teaspoons fresh ginger, minced
- 2 teaspoons fresh garlic, minced
- 1/4 cup corn starch
- 1/2 cup water
- Add the water and corn starch to a sauce pan and whisk until the corn starch dissolves.
- Whisk in all remaining ingredients. Turn the heat to medium and allow the mixture to come to a boil.
- Continue to whisk. Sauce will thicken quickly. Remove from heat and use immediately, or cool and transfer to a mason jar to refrigerate for later use.
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