Honey Ginger Soy Glaze
A recipe from Georgia Department of Education School Nutrition
Our glaze is remarkably simple to prepare. It is so versatile! Pairs great with beef, chicken, fish, vegetables, noodles, and stir-fries. The consistency also makes it an ideal choice for dipping sauces or as a sauce for wings.
Ingredients:
- 12 1/4 cup Teriyaki, sauce, low sodium, prepared
- 5 lbs Honey
- 2 tbsp Spice, garlic, granulated
- 3 tbsp Spice, ginger, powder
- 2 each Orange, fresh, zest
Steps:
- Add all ingredients to steam jacket kettle and whisk to combine.
- Bring the sauce to a boil and immediately reduce to simmer.
- Simmer sauce for 15 minutes- this allows the flavors to develop and create a glaze.
- Once the sauce has simmered 15 minutes it is ready for use in recipes.
Cook to 135°F or higher.
Hold at 135°F or above.
If making in advance, cool to 41°F or below. This recipe can be cold held for up to 7 days.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Recipe Details
HACCP Category:
Process #2 (Same Day)
Yield:
18 3/4
Portion Size:
cups
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 68 | cal |
| Saturated Fat: | g | |
| Total Fat: | g | |
| Sodium: | 419 | mg |
Tips:
Consider sprinkling in some sesame seeds if you have them; they'll add a nice crunch and enhance the flavor.
Additional Recipe Photographs
