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Bourbon Sauce, Glaze & Marinade

12 Oct

DSC_1643After 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.

Ingredients:

  • 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.

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2 responses to “Bourbon Sauce, Glaze & Marinade

  1. Meggie

    October 13, 2013 at 2:50 AM

    Sounds delicious, this I’ve to try! đŸ™‚

     
    • flyfishbrat

      October 20, 2013 at 9:30 AM

      Thanks Meggie, just used it as a marinade with a pork roast, then put it in the crockpot. What a nice flavor it gave the roast.

       

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