You will need:
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¾ cup bourbon
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â…” cup light brown sugar
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1 tablespoon paprika
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1 tablespoon liquid aminos (or soy sauce)
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1½ tablespoons Worcestershire sauce
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1 tablespoon honey
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1 tablespoon minced ginger
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1 clove garlic, finely minced
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1 teaspoon kosher salt
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¼ to 1 teaspoon crushed red pepper flakes (adjust to taste)
Directions
In a small saucepan over medium heat, combine the light brown sugar, Worcestershire sauce, honey, minced ginger, minced garlic, crushed red pepper flakes, and kosher salt.
Whisk frequently to ensure the sugar dissolves fully, creating a smooth mixture.
Pour in the bourbon, stir to combine, and carefully flambé the mixture to burn off the alcohol. Allow the flame to subside naturally.
Reduce the heat to maintain a gentle simmer. Allow the glaze to reduce by half, approximately 12 to 15 minutes, without whisking. The reduction intensifies the flavors and thickens the sauce.
Remove the saucepan from heat and let the glaze cool for at least 15 minutes. The glaze will continue to thicken as it cools.
Recipe Note
Pro Tips:
Adjust Heat Level: Start with ¼ teaspoon of crushed red pepper flakes. You can add more during the simmering process if you prefer extra heat.
Serving Ideas: Use this glaze on grilled pork chops, roasted chicken, salmon, or even as a dipping sauce for appetizers.
Storage and Reheating: Store leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently before use to restore its consistency.
Enjoy thisBourbon Glaze, a perfect balance of sweetness, tang, and spice to complement your culinary creations!