This sweet and sticky bourbon glaze is perfect for painting over chicken, shrimp, steak, burgers and more!
Think of this bourbon glaze, not so much as a cooking sauce, but as a magic potion to get the man in your life to eat whatever you put in front of him. Just prepare your favorite protein and slather on a bit of this magic sauce, and voila! It will magically be consumed by a happy husband!
Bourbon Glaze
Bourbon glaze is a reduction of bourbon whiskey mixed with flavorings such as pineapple juice, brown sugar, and molasses. My whiskey glaze sauce packs a balanced sweet and deep smoky flavor. This versatile glaze can be prepared in advance and stored in the refrigerator until ready to be used.
How to Make a Bourbon Glaze
Reducing a sauce can be intimidating for novice cooks, but it is actually dead simple. Basically, the longer the sauce cooks, the more water evaporates. The more water that evaporates, the thicker the sauce gets. Easy peasy, right?
To make this bourbon glaze you simply add all of the ingredients to a small saucepan (affiliate link) and bring to a boil. As the mixture boils the sauce will thicken. It is done when it is the consistency of maple syrup.
TIP: If a reduction gets too thick you can thin it out by adding a couple of dribbles of water. If it is too thin, just simmer it longer to evaporate more liquid.
How to Use a Bourbon Glaze
This bourbon glaze can be painted on your favorite meat prior to baking or grilling, but keep in mind it is a sugar-based sauce which can burn easily at higher temperatures (such as when searing) if you don't watch it.
My favorite way to use it is to paint it on the meat as it cooks, adding additional layers. Entrees such as homemade burgers, grilled chicken, or grilled steak are a perfect pairing with this glaze. However, it can also be used to coat grilled corn on the cob as well!
Bourbon Recipes
If you are looking for more great ways to enjoy bourbon whiskey, try my Whiskey Steak Marinade, Blackberry Bourbon Lemonade, or Whiskey Cider recipes too!
Bourbon Glaze
Ingredients
- 1 cup bourbon whiskey
- ½ cup brown sugar
- ½ cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon molasses
- ¼ cup cider vinegar
- 1 clove garlic (minced)
- ¼ teaspoon fresh ground black pepper
- 1 pinch cayenne
Instructions
- Add all ingredients to a saucepan, mix to combine. Bring to a boil and reduce to a rapid simmer until the liquid reduces to ¾ - 1 cup in volume. It will be the consistency of maple syrup. (approximately 15 minutes, depending on heat)
- Let glaze cool before use. It can be made in advance and stored in the refrigerator.
Melissa Row
I do not understand the negative comments just made this and it was fantastic.
Cuca
Is the apple cider vinegar necessary? The smell of it just killed it for me even after reducing it. It tasted good though, I just wish I didn’t smell the apple cider vinegar.
Sandy
Since I don’t usually buy bourbon, I bought bourbon cream and used it in this recipe. It’s for salmon but I may eat it all before I get ready to bake the salmon! It’s so good!
Emi Ostrander
Awesome glaze! Loved every bite on my steak
Susan Mellor
I have made this several times. I've used it on everything. It was a big hit on meatloaf instead of ketchup. It does take some practice getting the consistency right but once you do, you will love it.
Becky
It was okay. I’m like some of the other comments it didn’t thicken if after taken off and cooled. Next time will add cornstarch to thicken so won’t run off fish. Also will add a lot less bourbon as it was way to strong for me.
Slamdance
This didn't thicken at all. Even after more molasses. It tasted like a half pint of whiskey. I burned it off so it was actually edible.
Fox Valley Foodie
It stays thinner while it is heated, but thickens to the consistency of of maple syrup (try heating syrup once and you will see it appears to be thinner when warm). As long as you let it reduce to the volume listed in the recipe, it is thickening, I promise.
Graham Llewellyn
I let it reduce for 20 minutes. I had to let it cool to get an accurate gauge on viscosity. I raised the star rating, as the flavor is good. Tad sweet, but that's probably because I double the molasses.
Curious though, do you NOT burn off the cup of Bourbon? Because that was all I tasted until I burned it off.
Fox Valley Foodie
I do not burn it off, as I like the flavor. However, you can add considerably less bourbon to the recipe, to match your taste preferences, if you would like a more subtle flavor. Even limiting it to a couple of splashes would be fine.
Susan Mellor
I have made this several times. I've used it on everything. It was a big hit on meatloaf instead of ketchup. It does take some practice getting the consistency right but once you do, you will love it.
Linda W
I am making this for the third time in a month. The husband loves it.
Caleb Kaspar
Pretty good, definitely worth making to pair with certain grilled meats from time to time. Will make again. I added 1 tbsp corn starch to thicken slightly.
Chad
Just tried this recipe. It is fantastic. Putting it on some grilled deer meat. Thank you for posting it.