Combine about a 1/3 cup of honey, 2 tablespoons of soy sauce and 3-4 Tbsp of lemon juice in a small saucepan and bring to a boil on the stove, stirring occasionally. If you have a zester and, like me, don’t get to use it very often, you can also add some finely diced lemon zest at this point.

In a measuring cup add 1 heaping tablespoon of cornstarch to about a 1/3 cup of cold water and whisk. Pour this into your honey mixture, whisking constantly, reduce the heat to a simmer and cook for another 1–2 minutes. Remove from heat and cover to keep warm.