bourbon sauce - Recipe Card
Any meal benefits from this rich, smokey, sweet glaze that is bourbon sauce. This sauce perfectly balances whiskey, brown sugar, soy sauce, and a hint of ginger and garlic, making it an ideal partner for grilled meats, sweets like bread pudding, or even as a dipping sauce. Made quickly, it gives your favorite dishes an enticing depth of taste!
Ingredients
- 1/2 cup Bourbon: The key ingredient bourbon brings that distinctive smoky, rich flavor. If you don’t have bourbon, you can use any whiskey, though the flavor may vary slightly.
- 1/4 cup Brown Sugar: Adds the perfect amount of sweetness to balance the depth of the bourbon and soy sauce.
- 2 tablespoons Soy Sauce: The salty umami flavor of soy sauce helps elevate the richness of the sauce, adding a savory depth.
- 3 cloves Garlic minced: Fresh garlic gives the sauce a punch of aromatic flavor that perfectly complements the sweetness and richness of the bourbon.
- 1 teaspoon Fresh Ginger grated: A small amount of fresh ginger provides a kick of spice, balancing the sweetness and adding complexity to the flavor.
- 1 tablespoon Lemon Juice or Vinegar: Adds a subtle acidic note that cuts through the richness of the sauce.
- 2 teaspoons Worcestershire Sauce: A few dashes enhance the savory flavors and give the sauce an extra layer of complexity.
Instructions
- Cook the garlic and ginger: In a medium saucepan, heat a little oil over medium heat. Add the minced garlic and fresh ginger, cooking for 2-3 minutes until fragrant. Be sure not to burn them—this step releases all the aromatic oils.
- Add the liquids: Pour in the bourbon, soy sauce, Worcestershire sauce, and brown sugar. Stir the mixture until the sugar dissolves completely.
- Simmer and thicken: Bring the sauce to a gentle simmer. Let it cook for about 10-15 minutes, allowing it to reduce and thicken. The bourbon will mellow out, leaving behind a smooth, rich flavor.
- Adjust seasoning: Taste the sauce and adjust the sweetness or spice level with more sugar, soy sauce, or even a pinch of red pepper flakes for a kick.
- Cool and store: Once the sauce has thickened to your desired consistency, remove it from heat and let it cool. You can store it in an airtight jar in the fridge for up to 2 weeks.
Video
Notes
- Double the Batch: If you’re hosting a barbecue, make a double batch! This sauce stores well in the fridge and can be used on multiple dishes throughout the week.
- Substitutions: If you’re out of bourbon, any whiskey or dark rum can be a great substitute. For a non-alcoholic version, try using apple cider or fruit juice with a splash of vanilla extract for that sweet, smoky depth.
- Don’t Overcook: When simmering, be sure not to let the sauce reduce too much. It should thicken to a syrupy consistency but still be pourable.
- Add Heat: For an extra kick, try adding a pinch of cayenne pepper or a dash of hot sauce.
Storage and Freezing
Store any leftover bourbon BBQ sauce in an airtight container in the refrigerator for up to 2 weeks. The flavors actually improve over time, so don’t be afraid to make it ahead of time. You can also freeze it in an ice cube tray for single-use portions. Just let it cool before transferring to a container for freezing.Nutrition Information:
Calories: 65kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Sodium: 220mg | Potassium: 58mg | Fiber: 0g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 0mg | Calcium: 2mg | Iron: 0mgDid you make this recipe?
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