Combine cornstarch and water in small dish and set aside.
Bring honey to boil in 1-quart non-aluminum saucepan. Cook until color deepens and has nutty fragrance, about 5 minutes. Decrease heat to medium. Stir in garlic and cook 30 seconds. Add cornstarch mixture along with soy sauce and bouillon cube. Simmer 5 minutes, stirring often.
Remove from heat. Stir in lemon juice, mustard and hot pepper sauce. Can be made several days ahead and refrigerated. Gently reheat before using.
Makes 2 cups.

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Post Date: 7/25/98