I make this Bourbon Glaze that's pretty darn good
By itself, it's not that great
BUT......
Use it on chicken, pork chops or salmon
Use it as a dipping sauce for fruit
Pour it on top your ice cream for an "Adult Sundae"
Enjoy!
Todd
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![IMG_2710[1].JPG](/media/img_2710-1-jpg.357357/full?d=1507232217)
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BOURBON GLAZE
3/4 cup bourbon or whiskey
1 cup brown sugar
1 tbsp Worcestershire sauce
2-3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp honey
2 tsp coarse sea salt
¼ tsp ground pepper
1 tsp garlic
1/2 tsp ground mustard
Makes about 1 cup of glaze
Combine the bourbon, sugar, salt, garlic, pepper, mustard, honey, vinegar, lemon juice and Worcestershire in a small saucepan and whisk. Heat over medium heat for 8-10 minutes. Reduce to low heat and let simmer for 20 minutes, or until mixture reduces by about half. Pour thru fine strainer into a bowl, to remove any solids. The glaze will thicken a bit as it cools to room temperature.
Brush the bourbon glaze on fish or chicken. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. It can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
By itself, it's not that great
BUT......
Use it on chicken, pork chops or salmon
Use it as a dipping sauce for fruit
Pour it on top your ice cream for an "Adult Sundae"
Enjoy!
Todd
BOURBON GLAZE
3/4 cup bourbon or whiskey
1 cup brown sugar
1 tbsp Worcestershire sauce
2-3 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp honey
2 tsp coarse sea salt
¼ tsp ground pepper
1 tsp garlic
1/2 tsp ground mustard
Makes about 1 cup of glaze
Combine the bourbon, sugar, salt, garlic, pepper, mustard, honey, vinegar, lemon juice and Worcestershire in a small saucepan and whisk. Heat over medium heat for 8-10 minutes. Reduce to low heat and let simmer for 20 minutes, or until mixture reduces by about half. Pour thru fine strainer into a bowl, to remove any solids. The glaze will thicken a bit as it cools to room temperature.
Brush the bourbon glaze on fish or chicken. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. It can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
