Gather all ingredients and measure them out before you begin.

Heat a small saucepan over medium heat and add 1/2 cup raw honey, 3 tablespoons Dijon mustard, and 2 tablespoons apple cider vinegar; whisk until smooth, about 30 seconds.

Stir in 1 tablespoon soy sauce and 1 tablespoon butter, whisking constantly until the butter melts and the mixture is smooth, about 30 seconds.

Sprinkle in 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and a pinch of sea salt; whisk vigorously until spices are fully incorporated, about 30 seconds.

Bring the glaze to a gentle simmer, allowing tiny bubbles to form on the surface, and cook for 2 to 3 minutes without boiling.

Remove the pan from heat and test the consistency by coating the back of a spoon; if too thin, return to heat and simmer for an additional minute.

Let the glaze cool for 10 seconds, then taste and adjust seasonings with extra salt, vinegar, or cayenne as desired.

Allow the glaze to cool for 3 to 5 minutes at room temperature before brushing onto food.