After meeting Chef Edward Lee, trying his food and reading his book I found myself inspired and eager to try some recipes that would be enhanced by bourbon. I have never been that found of the taste, but realized I could tone it down a bit by the ingredients I combined it with. Here’s my try on a multi-use Bourbon sauce that can be used just as well as a glaze and marinade.
- 1/4 cup Kentucky Bourbon
- 1/4 cup light brown sugar, packed
- 1/4 cup true apple cider, the real stuff with, you know all cloudy with yumminess
- 1/4 cup honey
- 1 TB Balsamic Vinegar
Whisk together all ingredients, making sure the sugar has completely dissolved and you have a well combined sauce. Try brushing this on chicken, pork or beef before baking. Thicken by simmering over medium heat to use as a glaze for meats & vegetables. Marinade your pork overnight in this sauce before cooking in the crockpot or dutch oven.
Let me know how you decide to use this versatile Bourbon sauce. I’d love to try your recipes.