A tasty sauce takes a dish from average to amazing—and this easy Honey Sriracha Sauce is no exception. Combining honey with sriracha makes a sweet and spicy sauce that goes with just about anything. It can be used as a dip, garnish, marinade, or even a way to jazz up salad dressings!
Best of all, this recipe takes only 5 ingredients and comes together in minutes. So, it's perfect for busy weekday meals. Keep extras on hand in the fridge and drizzle your way to flavor-town!
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Why you'll love this recipe
- Full of flavor—sweet, spicy, creamy, and savory
- Tastes delicious on pretty much everything!
- Only 5 ingredients
- Ready in minutes
Ingredients (and substitutes)
- Butter: Adds creaminess. We prefer to use salted butter, but you could use unsalted butter instead. (If using unsalted butter, you may wish to add a pinch of salt to the sauce at the end.) To keep this recipe dairy-free, substitute a plant-based butter.
- Sriracha: Feel free to adjust the amount of sriracha to suit your tastes! (If you're out of sriracha, check out our top recommended Sriracha Substitutes).
- Rice Vinegar: A bit of acidity helps brighten the flavors in this sauce. If you don't have rice vinegar, you could substitute with fresh lime juice or apple cider vinegar instead.
Love Sriracha? Check out these other popular sriracha recipes: Sriracha Aioli, Crispy Sweet Chili Tofu Bowls, Maple Sriracha Brussels Sprouts, and Sesame Soba Noodle Salad.
How to make (step-by-step photos)
This Honey Sriracha Sauce is so simple to make! There's just 2 steps to this recipe:
Tips
- Use a mild and runny honey: A mildly-flavored honey will allow the other ingredients to shine too. A runny, pourable honey is easier to work with. But, you can still use a firmer honey—because it becomes runnier when warmed.
- Finely grated garlic is best: If you have a microplane or garlic press, use it here! Finely grated or crushed garlic will evenly mix into the sauce. Otherwise, use a knife to mince the garlic as small as possible so that the flavors infuse quickly.
- Adjust to suit your tastes: As always, feel free to adjust the amount of sriracha. Taste the sauce at the end—if it needs an extra pinch of salt, go for it!
- Re-warm the sauce if it thickens: It's normal for this sauce to thicken as it cools. Depending on how you're using it, thicker might even be better (such as spreading it onto biscuits!). However, if you want a thinner sauce, simply reheat it until it's the consistency you want.
Recipe video
Never made honey sriracha sauce before? What our video to find out how!
How to use
This sweet and spicy sriracha sauce is really versatile—here's some ways to use it:
- Sauce for crispy breaded tofu (see photo below)
- Dip for chicken fingers or nuggets (plant-based or otherwise!)
- Tossed with roasted veggies—like brussels sprouts, carrots, or cauliflower
- Drizzled over pizza
- Served on a cheese board (would be great spooned over brie or crumbly cheeses)
- Spread over warm biscuits or bread
- As a marinade/sauce for proteins (such as chicken wings)
Looking for other sauce recipes? Some of our reader favorites include: Sweet Chili Sauce, Vegan Pad Thai Sauce, Easy Peri Peri Sauce, Honey Mustard, and Easy Vegan Dijon Aioli.
Frequently asked questions
If you don't have rice vinegar, you can substitute it for an equal amount of fresh lime juice or apple cider vinegar in this recipe.
It's normal for the hot honey sauce to thicken as it cools. You can rewarm the sauce over low heat on the stove or in the microwave, until it's the consistency you want.
Store extra honey sriracha sauce in a covered container in the fridge. Best used within 1 week.
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📖 Recipe
Easy Honey Sriracha Sauce
Ingredients
- ½ cup mild honey
- ¼ cup butter (see note 1)
- 3 tablespoons sriracha
- 2 cloves garlic, finely grated
- 1 tablespoon rice vinegar (see note 2)
Instructions
- Warm: Add honey, butter, sriracha, garlic, and rice vinegar to a small saucepan. Warm over low heat until the butter is melted. Then, let cook, stirring occasionally, for 5 minutes for the flavors to meld.
- Serve: Transfer honey to a clean container. Taste and adjust seasoning if needed. Use as desired. Refrigerate extras.
Notes
- Butter: Salted butter recommended, but you can use unsalted butter instead. If using unsalted butter, you may need to add a pinch of salt at the end. Taste and add if needed. To keep this sauce dairy-free, use a plant-based butter instead.
- Rice Vinegar: You can substitute with an equal amount of fresh lime juice or apple cider vinegar if needed.
- Serving suggestions: This sauce is really versatile, so use it how you wish! It's especially delicious served with crispy breaded tofu, "chicken" nuggets, roasted veggies, pizza, and cheese boards. See post for more ideas. Nutritional estimate assumes 2 teaspoons per serving, but adjust as needed.
- Storage/reheating tips: Refrigerate extra sauce in a covered container. Sauce will thicken as it cools and become runnier as it warms. Reheat over low heat over the stove (or in the microwave). Best enjoyed within a week.
Dana says
Made this to serve with frozen Yves nuggets. Yummy!
bri says
Good call with the nuggets Dana! We love those ones too:) Glad you enjoyed this recipe. Thanks for taking the time to write in!