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A Sweet, Sticky, Spicy Bourbon Glaze adds a unique sweet-salty-savory ‘Umami’ component to grilled meats and fish and shellfish that will wow you into adding it to your arsenal of recipes.
Crazy-delicious Bourbon Glaze is just that – a crazy-delicious sweet, sticky, mildly spicy glaze for just about anything and everything. With the hot temperatures outside, I’ve been reluctant to spend time outside, on the deck in front of a 500 degree grill, and almost as reluctant to turn the oven on inside for any meal that may take longer than 15 to 20 minutes to prepare. And besides the hot, hot temperatures, it’s summer. My time is better spent with a cocktail in hand, poolside than with an apron on. I want ‘dinner party quality, with everyday easy’ dishes that look beautiful and taste AMAZING. A Sweet, Sticky, Spicy Bourbon Glaze is my go-to fabulous finishing sauce for…well, everything.
A Sweet, Sticky, Spicy Bourbon Glaze is my go-to fabulous finishing sauce for…well, everything.
Sweet, Sticky, Spicy Bourbon Glaze is what takes everyday proteins such as salmon and chicken and even a spiral baked ham from ordinary to extraordinary. Does this dish of Browned Butter Seared Scallops look inviting? In addition to a luscious bed of Oven Roasted Spaghetti Squash with Sherry and Cream, we topped these deep sea gems off with a light drizzle of sweet, sticky, spicy bourbon glaze. The big deal with a glaze is the cooking time which takes only about 15 minutes on the stove-top. The bourbon simmers with light brown sugar and other ingredients until it reduces into a sweet and sticky syrupy glaze. The glaze is removed from the heat and is ready to use in about 20 minutes after having time to thicken up. Because of this, you can make the bourbon glaze in advance for a truly quick meal. It stores refrigerated, and can be brought to room temperature before to serving. It adds a unique sweet-salty-savory ‘Umami’ component to grilled meats and fish and shellfish that will wow you into adding it to your arsenal of recipes.
This sauce may be prepared several hours in advance. This is especially helpful if you will be preparing for a dinner party, and will need additional time to prep other dishes. When finished cooking, simply transfer the cooled glaze to a covered jar or sauce boat, and store it at room temperature until you are ready to use it. If refrigerating for use another day, bring to room temperature before using.
This sauce makes for a stunning presentation; save aside about half for drizzling atop your dish just before serving.
Begin by using ONLY 1/4 teaspoon crushed red pepper flakes. Additional may be added after tasting depending on the level of heat you want to achieve.
If you have prepared this sauce ahead and it appears too thick when time to use, just reheat gently with a teaspoon at a time of water and a whisk. You are looking to achieve that same syrupy consistency you got during the initial cook.
Ingredients For Sweet, Sticky, Spicy Bourbon Glaze
3/4 cup bourbon
2/3 cup light brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon honey
2 tablespoons Dijon mustard or whole grain Dijon mustard
1 tablespoon minced ginger
1 teaspoon apple cider vinegar
a clove of garlic, finely minced (I use Dorot)
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
In a small saucepan over medium heat, combine the bourbon, brown sugar, Worcestershire sauce, honey, Dijon mustard, ginger, vinegar, garlic, crushed red pepper flakes, and 1 teaspoon kosher salt. Simmer the mixture, whisking frequently until the sugar has dissolved. Continue to gently simmer the glaze, without whisking, until it has reduced by half, 12 to 15 minutes. Cool for at least 15 minutes before using. Sauce will thicken upon standing.
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