Ingredients:
- ½ cup Packed Light Brown Sugar
- ½ cup Quality Bourbon
- 2 Tbsp Pure Maple Syrup (Grade A Dark, or Grade B)
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- ½ tsp Garlic Powder
- ¼ tsp Cracked Black Pepper
- ¼ tsp Salt (Kosher or Fine Sea)
- 1 Tbsp Unsalted Butter
Instructions:
- Combine Ingredients: In a medium non-reactive saucepan, whisk together the brown sugar, bourbon, maple syrup, apple cider vinegar, Worcestershire sauce, Dijon mustard, garlic powder, black pepper, and salt.
- Bring to a Rolling Boil: Place the saucepan over medium-high heat. Whisk continuously until the sugar is fully dissolved (about 2-3 minutes). Ensure good ventilation, as the bourbon will produce alcohol vapor initially.
- Simmer and Reduce Heat: Once boiling vigorously, reduce the heat immediately to medium-low. The glaze should maintain a steady, gentle simmer (a lazy bubble).
- Reduce Volume: Allow the glaze to simmer, uncovered, for 15 to 20 minutes. Stir occasionally to prevent the sugar from catching on the bottom. The volume should be reduced by roughly one-third.
- Test for Thickness (The Spoon Test): Test the glaze by dipping the back of a cold metal spoon into the liquid. If the line holds when drawn across the back of the spoon (nappe consistency), the Bourbon Glaze is ready. It should be slightly thinner than expected, as it will thicken significantly upon cooling.
- Remove from Heat: Once the glaze is reduced and thickened to your liking, remove the saucepan from the stove.
- Emulsify the Butter: Immediately whisk in the cold unsalted butter until it is fully incorporated and the glaze is smooth and glossy. This adds richness and sheen.
- Cool and Store: Allow the glaze to cool for at least 10 minutes before using. Store leftovers in an airtight container in the fridge for up to two weeks.