Honey Soy Dipping Sauce

"This recipe comes from Emeril Lagasse but I doubled the honey. Cook time is the chill time"
photo by Mercy photo by Mercy
photo by Mercy
Ready In:
1hr 30mins




  • Whisk together all ingredients except sesame seeds.
  • Cover and chill 1 hour.
  • Removed from refrigerator and add sesame seeds.

Questions & Replies

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  1. Kathy Hope
    I plan making brown rice bowls with Asian seasoned ground Turkey (leftovers from Asian lettuce wraps). Do you think this would be a seasoning sauce to drizzle on rice?


  1. M and M
    This sauce is just amazing. You can dip anything in it and it will taste good. I had been looking for such a dipping sauce to match other sauces that I have had at restaurants and this is it. Who knew that such simple ingredients would taste so so good. I will make this many many times in the future. Even my kids liked it.
  2. hoodprincess765
    I love this sauce very much i made teriyaki chicken with rice with this suace tht i enjoyed
  3. Ryan K.
    I made this tonight with frozen egg rolls from Sam's Club, which are good microwaved and are even better deep fried in peanut oil @ 375 for 8-9 minutes. The sauce was easy to prepare within the egg roll cook time. My wife and I loved it!
  4. ngdarlen
    Superb!! I love the addition of the honey, for flavour and also for the thickness that it gives the usually thin soy based sauces. My favourite thus far, thanks Luby.
  5. Michelle S.
    This was an excellent dipping sauce. I followed directions exactly except that I added a thinly sliced green onion to it. Served this with crispy potstickers during the football game and DH was in heaven! The only thing I will do differently is to double it next time. Thanks for the great recipe Luby!


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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