Ingredients:

  • 0.5 cup bourbon
  • 1 cup dark brown sugar, packed
  • 0.25 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 1 pinch red pepper flakes
  • 2 tablespoons unsalted butter, chilled

Instructions:

  1. In a small heavy-bottomed saucepan over medium heat, whisk together the bourbon, dark brown sugar, apple cider vinegar, soy sauce, Dijon mustard, garlic powder, smoked paprika, and red pepper flakes until the sugar is dissolved.
  2. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the glaze simmer for 10 to 12 minutes until the liquid has reduced by approximately one-third.
  3. Check the consistency; the glaze should be syrupy and capable of coating the back of a spoon.
  4. Remove the saucepan from the heat. Whisk in the chilled unsalted butter one tablespoon at a time until completely melted and the glaze appears glossy and opaque.
  5. Allow the glaze to sit for 5 minutes to thicken and let the flavors meld before applying to your protein.