Featured Recipe
Honey Bourbon Glaze
By Kate
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Sweet and smoky glaze with honey and bourbon, tomato paste swapped for molasses, Dijon replaced by whole grain mustard, plus a touch of apple cider vinegar and smoked paprika. Adjusted ingredient amounts and simmer longer for deeper flavor. Reduced powders, added a twist of heat. Refrigerate in airtight container. Lasts up to 10 days.
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Prep:
12 min
Cook:
20 min
Total:
32 min
Serves:
6 servings
glaze
sauce
American cuisine
barbecue
condiment
Introduction
Sweet sticky stuff. Honey thick, molasses dark bitterness. Bourbon shrill sharpness, hits the back of your throat. Mustard seeds pop with grainy texture, apple cider vinegar slices through sweetness. Smoked paprika smolders low, adds subtle fire under the surface. Simmer time stretches, flavors deepen—patience here matters. No need for flour or thinning agents. Just boil, bubble, stir. Salt and pepper finish like punctuation. Store safe, or fridge holds tight up to ten days. Use over grilled meats, roasted vegetables, or even as a dipping drizzle. Saucy. Whisper of smoke, strong honey, bourbon linger.
Ingredients
About the ingredients
Uses molasses instead of tomato paste to bring deeper, richer sweetness and slight bitterness. Whole grain mustard offers a crunch and less acidity than Dijon, making the glaze more textured. Apple cider vinegar swapped in place of white wine vinegar for fruity tang notes fitting molasses’ sweetness. Smoked paprika adds a new smoky layer not originally present. Adjust liquids—more bourbon, less honey to balance robust flavors. Onion and garlic powders pared down to avoid overpowering. Spices essential but subtle. Measure carefully—liquid ratios matter here. Stir often, avoid burning the sugars on the bottom. Honey’s viscosity changes heat sensitivity.
Method
Technique Tips
Combine liquids first: honey, molasses, bourbon, and vinegar blend smoothly with mustard. Whisk spices in to integrate before heat rises. Bring to boil medium-high, watch closely—liquid foams and can scorch fast. Reduce heat to low for slow thickening; patience needed so sugars don’t burn and bitterness doesn’t creep in. Stir every few minutes for even cooking and preventing sticking. Final seasoning with salt and fresh cracked black pepper sharpens finish. Let cool slightly to thicken more off heat, texture perfect for glazing or dipping. Store in airtight jar to preserve freshness several days, up to ten. Reheat gently to loosen glaze without breaking sugars.
Chef's Notes
- 💡 A good whisk is key. Whisk to combine well all ingredients. Honey can stick. Heat gently. Stir often. Avoid burning. Swirl continuously to mix flavors. Takes time for right texture. Flavor develops with patience.
- 💡 Adjust thickness as needed. If too thick, add bourbon. Too thin, let it simmer longer. Keep an eye on consistency. Don’t rush the simmer. It deepens flavors. Each stir releases new aromas. Smoked paprika gets richer.
- 💡 Storage matters. Use an airtight jar. Fridge keeps it fresh up to 10 days. If it thickens, reheat gently. Use low heat to warm. Stir to bring back smoothness. Avoid high heat that can ruin texture.
- 💡 Customize to your taste. More smoky? Add more paprika. Want it sweeter? Increase honey. Balance flavors carefully. Adjust salt to enhance sweetness. Black pepper adds bite but don’t overdo it. Each tweak changes the end result.
- 💡 Safety first. Watch closely while boiling. Mixture can bubble up fast. Don't walk away. Stir every few minutes. Cooking can shift quickly from simmer to burn. Keep an eye on sugars at the bottom.
Kitchen Wisdom
How can I make this glaze spicier?
Add cayenne or chili flakes. Adjust to your heat preference. Start small, then taste. Spice builds over time.
Can I use a different alcohol?
Yes, whiskey will work well. Rum can add a different flavor note. Vodka is neutral but loses depth. Consider the impact on sweetness.
What if I have leftovers?
Use on grilled veggies next day. Drizzle over chicken or pork. Glaze can enhance many meals. Get creative with it, lots of options.
How do I store this glaze?
Keep in fridge in a sealed container. Lasts up to 10 days. Ensure no moisture gets in. Check for texture before use, reheat if necessary.
