Bourbon Glaze Recipe
Make Bourbon Glaze Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bourbon Glaze
Method
Bourbon Glaze
- 1
Prepare ingredients
Measure and ready all ingredients. Mince the garlic, grate the ginger if using, and combine cornstarch with cold water in a small bowl to make a slurry. This ensures the glaze will finish glossy and cling to protein.
- 2
Combine liquids and sugar
In a small to medium saucepan set over medium heat, combine the bourbon, dark brown sugar, and light corn syrup. Stir gently to combine.
- 3
Dissolve sugar
Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Do not boil aggressively; a steady simmer for 3–4 minutes helps meld flavors and cooks off a little alcohol while retaining bourbon character.
- 4
Add butter and aromatics
Reduce heat to low. Whisk in the unsalted butter until melted and incorporated. Add the apple cider vinegar, Dijon mustard, lemon juice, soy sauce (or Worcestershire), minced garlic, grated ginger (if using), ground black pepper, red pepper flakes (if using), and salt. Stir to combine and simmer on low for 2 minutes to marry flavors.
- 5
Thicken to glaze consistency
Give the cornstarch slurry a quick stir, then slowly whisk it into the simmering sauce. Continue to simmer gently for another 1–2 minutes until the glaze thickens slightly and becomes glossy. If the glaze becomes too thick, remove from heat and whisk in up to 1 tablespoon warm water or an extra teaspoon of bourbon to reach desired consistency.
- 6
Taste and adjust
Taste carefully (it's hot) and adjust seasoning: more salt or soy/Worcestershire for savoriness, a dash more lemon for brightness, or a pinch more brown sugar for sweetness. For a stronger bourbon note, remove from heat and stir in up to 1 tablespoon bourbon (uncooked) off-heat.
- 7
Cool slightly and use
Let the glaze cool 5 minutes to thicken a bit more before brushing. Use immediately to glaze grilled or roasted meats, brush onto ribs or chicken during the final 5–10 minutes of cooking, or serve as a warm finishing sauce. Leftover glaze can be stored in an airtight container in the refrigerator for up to 7 days; rewarm gently before using.