A bourbon glaze may sound like a sophisticated and complex recipe, but it's easy to make, requiring only three ingredients and five minutes of time; you don't even need to cook the glaze, simply mix it together and brush over meat. The combination of bourbon, molasses, and Dijon mustard creates the perfect flavoring for your favorite cuts of steak, salmon, chicken, or pork. It is best to brush on some of the glaze first, and then use the rest to baste the meat as it cooks.
This bourbon glaze can be used when cooking meats on the stovetop, in the oven, or on the grill. The heat will burn off the strong alcohol flavor, leaving the delicious nuances of the bourbon infused into your food. Opting for a lower proof bourbon will reduce the cooking time required to burn off the alcohol while leaving behind the pleasant vanilla-spice flavors. Since you are cooking the bourbon, choose a bottle that is simple and affordable since it will be mixed with other ingredients in the recipe, rather than sipped and savored.
- 1/4 cup molasses
- 2 tablespoons bourbon
- 2 tablespoons Dijon mustard
- 2 pounds steak, chicken, pork, or salmon
- Salt to taste
- Freshly ground pepper to taste
Gather the ingredients.
In a small bowl, stir together the molasses, bourbon, and Dijon mustard until well combined.
Bring the protein to room temperature and season both sides with salt and pepper.
Brush both sides of the meat with about half of the glaze.
Cook the meat as desired, basting with the remaining bourbon glaze as it cooks.
Once the meat has reached the proper internal temperature for doneness, remove it from the heat.
Serve and enjoy.
- This homemade bourbon glaze can be used right away or stored in a tightly sealed airtight container in the refrigerator where it will last up to 2 weeks.
- If you enjoy this type of glaze but don't want to use alcohol, apple juice can be substituted for the bourbon.
- Keep in mind that because of the sugar content in the molasses, the sugar can scorch while cooking over high heat.
Molasses is made from either sugar cane or sugar beet juice which is boiled down to a syrup. The sugar crystals are extracted from the syrup and the remaining dark liquid is molasses. When choosing a molasses for this recipe, be sure to select one that is labeled as unsulphured. This means sulphur dioxide has not been added as a preservative. Also, don't opt for blackstrap molasses in this recipe; it is more bitter, and should only be used when specifically called for.