Bourbon Glaze Recipe: If you’ve ever had a dish drizzled with rich, sticky, sweet-yet-smoky bourbon glaze, then you know exactly why this sauce is such a fan favorite. Whether it’s coating a rack of ribs, drizzling over grilled chicken, or giving veggies a bold kick, bourbon glaze adds layers of complex flavor that transform ordinary food into something unforgettable.
Making bourbon glaze at home might sound fancy, but it’s surprisingly simple—and way more rewarding. You get to control the flavor balance, adjust the thickness to your liking, and avoid any weird additives or preservatives. Plus, the aroma of bourbon caramelizing with brown sugar and spices? Absolute magic.
Ready to bring a restaurant-style glaze into your kitchen? Let’s get started!
Ingredients You’ll Need
Crafting a flavorful bourbon glaze starts with a handful of key ingredients. These items come together to create that signature balance of sweet, tangy, and smoky with just a hint of boozy warmth.
Essential Ingredients:
- Bourbon – 1 cup (choose one with vanilla or caramel notes for best results)
- Brown sugar – ½ cup (light or dark works)
- Apple cider vinegar – ¼ cup (adds acidity and balance)
- Soy sauce – 2 tablespoons (adds depth and umami)
- Garlic (minced) – 2 cloves (flavor kick)
- Onion powder – 1 teaspoon
- Black pepper – ½ teaspoon
- Dijon mustard – 1 tablespoon (adds tang and helps emulsify)
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) – optional, for thickening
Optional Ingredients for Extra Flavor:
- Honey or maple syrup – for added richness
- Cayenne pepper or hot sauce – for a spicy version
- Liquid smoke – for that BBQ feel
- Lemon juice – adds brightness and freshness
Substitution Tips:
- No bourbon? Try a good-quality whiskey.
- Watching sugar? Use a sugar substitute like monk fruit or stevia (adjust amounts accordingly).
- Gluten-free? Choose tamari instead of soy sauce.
This simple ingredient list gives you the flexibility to customize the glaze to your taste, whether you’re after something bold and smoky or sweet with a touch of heat.
Understanding the Role of Each Ingredient
When it comes to making the perfect bourbon glaze, every ingredient plays a key role—not just in flavor but in texture and balance, too. This isn’t just about tossing a few things in a pan and hoping for the best. Let’s break it down and understand what each component actually does.
Bourbon: The Star of the Show
Bourbon brings deep, rich flavors—think vanilla, oak, caramel, and sometimes a hint of smoke. The alcohol burns off during cooking (mostly), leaving behind complexity and aroma that you just can’t get from any other ingredient. The better the bourbon, the smoother and more balanced your glaze will taste. But don’t worry, you don’t need top-shelf stuff—a mid-range bottle will work just fine.
Brown Sugar: The Sweet Base
This gives the glaze its signature sweetness and helps it caramelize beautifully. Dark brown sugar will give you a more molasses-like depth, while light brown sugar creates a slightly lighter finish. The sugar also helps the glaze thicken as it cooks.
Apple Cider Vinegar: The Balancer
Every good sauce needs acidity. Without it, things taste flat or overly sweet. Apple cider vinegar adds a fruity tang that brightens the glaze and cuts through richness. If you don’t have it, you can use balsamic vinegar or even lemon juice in a pinch.
Soy Sauce: Umami and Salt
This ingredient adds depth and saltiness that balances the sweet and sour notes. It’s also what gives the glaze a little bit of that savory “oomph” that pairs so well with meat. Go for low-sodium if you’re watching your salt intake.
Garlic and Spices: The Flavor Kick
Garlic, onion powder, black pepper, and a touch of Dijon mustard round out the flavor profile. These aromatics and spices keep the glaze from being one-dimensional. Mustard also helps the sauce emulsify, so it sticks better when used as a glaze.
Cornstarch Slurry: For That Perfect Thickness
Want a thick glaze that clings to every bite? That’s where the cornstarch slurry comes in. It’s totally optional, but if your glaze isn’t thickening up the way you want, this quick trick works wonders.
Every ingredient is like a player in an orchestra—each one adds its own notes, and together, they create something incredible.
Equipment You’ll Need
You don’t need a fancy kitchen setup to make bourbon glaze, but having the right tools will make things way easier and help you nail the consistency every time. Here’s your quick kitchen checklist.
Basic Tools:
- Medium-sized saucepan or skillet – Stainless steel or nonstick works. Go for a heavy-bottomed pan to avoid scorching the sugar.
- Whisk or wooden spoon – For constant stirring. A whisk helps break up lumps, especially when using cornstarch.
- Measuring cups and spoons – Precision matters when balancing sweet, salty, and tangy.
- Heat-resistant spatula – Great for scraping down the sides of the pan and making sure nothing burns.
- Glass jar or airtight container – For storing leftover glaze.
Optional but Helpful:
- Mesh strainer – If you want a silky-smooth glaze, you can strain out garlic bits after cooking.
- Thermometer – Useful if you want to be precise about reducing the glaze to a certain temperature or consistency.
- Basting brush – Perfect for applying glaze to meats while grilling or roasting.
Having everything prepped and ready to go will make your glaze-cooking experience smooth and stress-free. Plus, the quicker you move from pan to plate, the better it tastes.
Choosing the Right Bourbon for Glaze
Here’s the deal: not all bourbons are created equal—especially when it comes to cooking. Some are smooth and mellow, while others bring more spice or smoke. Picking the right one can totally transform your glaze.
Flavor Profile to Look For
Go for a bourbon that has caramel, vanilla, or toasty oak notes. These play well with the sweet and savory elements of the glaze. You’ll often see these flavor descriptors on the bottle label. If your bourbon has a high corn content, it’ll likely taste sweeter, which is great for this sauce.
Budget vs Premium: What Works Best?
You don’t need to blow your budget. Mid-tier bourbons like Bulleit, Maker’s Mark, Wild Turkey 101, or Evan Williams offer excellent flavor without the high price tag. Save the expensive stuff for sipping.
On the flip side, avoid ultra-cheap bourbon—it tends to be harsher and can make your glaze taste overly sharp or bitter.
How Much Alcohol Stays?
If you’re wondering about the alcohol content after cooking—yes, some of it cooks off, especially if you simmer it long enough. But there may still be trace amounts. The longer you simmer, the less alcohol remains. If you’re feeding kids or avoiding alcohol, I’ll show you a workaround later on.
The right bourbon adds personality to your glaze. Think of it as the base note in a perfume—it holds everything together and adds depth.
Step-by-Step Guide to Making Bourbon Glaze
Let’s get into the fun part—actually making the glaze. It’s fast, easy, and incredibly satisfying. You’ll go from a few simple ingredients to a sticky, glossy, flavor-packed glaze in less than 30 minutes.
Step 1: Prepare Your Ingredients
Before you turn on the stove, measure out everything. You’ll be cooking on medium heat, so things can move quickly. Pre-chop garlic, mix your cornstarch slurry (if using), and have all liquids ready to pour.
Step 2: Heat the Saucepan
Place your saucepan over medium heat. Let it warm up for a minute or so. You want it hot enough to gently sizzle the garlic but not burn it.
Step 3: Cook Down the Bourbon
Pour in the bourbon and let it simmer for about 5 minutes. This is where the alcohol begins to cook off. Stir occasionally and let the aroma fill your kitchen. Be careful not to let it boil too aggressively—it can burn off too fast and taste harsh.
Step 4: Add Sweeteners and Soy Sauce
Now stir in the brown sugar, honey or maple syrup (if using), and soy sauce. Keep whisking until the sugar is fully dissolved. It should start to bubble gently.
Step 5: Toss in the Garlic, Spices, and Vinegar
Add your minced garlic, onion powder, Dijon mustard, pepper, and apple cider vinegar. Stir everything together and let it simmer for another 5–8 minutes.
Step 6: Thicken It Up
If the glaze isn’t thick enough for your liking, slowly whisk in the cornstarch slurry. It’ll start thickening in less than a minute. Keep stirring to avoid lumps.
Step 7: Taste and Adjust
Now’s the time to tweak. Too sweet? Add a splash more vinegar. Too sharp? A bit more sugar or a touch of butter can mellow it out. This is your glaze—make it yours.
Step 8: Let It Cool
Once it’s thick and sticky, remove it from the heat. Let it cool slightly before storing or using it on food. As it cools, it’ll thicken even more.
Congratulations—you just made a batch of homemade bourbon glaze that can rival any restaurant’s version.
Tips for Perfect Bourbon Glaze
Want your bourbon glaze to turn out amazing every single time? A few smart tips and tricks can take your glaze from good to unforgettable. These are the small things that make a big difference in both taste and texture.
1. Simmer, Don’t Boil
This might be the golden rule. Don’t crank up the heat trying to rush things. High heat can make the sugar burn or give the glaze a bitter, scorched flavor. Instead, keep the heat at medium or medium-low and let it simmer gently. You’ll get a smoother, richer glaze with way more flavor.
2. Stir Consistently
The sugars in the glaze can easily settle and burn at the bottom of the pan. Stirring regularly prevents that—and it also helps all the ingredients meld together evenly. Use a silicone spatula or whisk for the best results.
3. Watch the Thickness Closely
Bourbon glaze thickens as it cools, so don’t overdo it on the stove. If it looks a bit runny while hot, give it time to cool before adding more thickener. On the flip side, if it’s too thick, just add a splash of water or bourbon to loosen it up.
4. Taste, Then Adjust
One of the perks of making your own glaze? You get to customize it. Taste as you go! Want more heat? Add a pinch of cayenne. Need more tang? A squeeze of lemon juice works wonders. Too sweet? A bit more vinegar can balance it out.
5. Use Fresh Garlic (Not Garlic Powder)
Freshly minced garlic gives the glaze a bold, savory note that powdered garlic just can’t match. It also adds texture and a little punch that elevates the whole sauce.
6. Let It Sit
If you have time, let the glaze rest for 15–20 minutes after cooking. This allows the flavors to settle and intensify. Plus, it makes for a smoother finish when you use it as a topping or marinade.
7. Don’t Walk Away From the Pan
Seriously—this glaze can go from perfect to burnt in the blink of an eye. Stay close, keep an eye on the color, and stir often. You’ll be glad you did.
Making bourbon glaze is part science, part art. But once you get the hang of it, it becomes one of those kitchen staples you’ll keep coming back to—especially because it’s so hard to mess up when you follow these simple tips.
How to Store Your Bourbon Glaze
So, you’ve made a delicious batch of bourbon glaze—now what? Proper storage is key if you want to keep that rich, flavorful sauce tasting fresh. Luckily, it stores beautifully and lasts longer than you might expect.
Short-Term Storage: The Fridge Is Your Friend
Let the glaze cool to room temperature first. Then transfer it to a clean glass jar or airtight container. Store it in the refrigerator, where it’ll stay good for up to 10 days.
A mason jar works perfectly and makes pouring easy later on. Just be sure to label it with the date you made it—especially if you’re cooking ahead for a party or meal prep.
How to Tell If It’s Gone Bad
Always do a quick sniff test before using glaze that’s been in the fridge for a while. If it smells sour, funky, or off in any way, toss it out. A change in color or texture (like separation or cloudiness) can also be a red flag.
Can You Freeze Bourbon Glaze?
Yes, absolutely! Bourbon glaze freezes well. Just pour it into a freezer-safe container or zip-top bag, leaving a little space at the top (it may expand). Freeze for up to 3 months.
When you’re ready to use it again, thaw it in the fridge overnight. Then reheat gently on the stove or in the microwave until warm and pourable.
Quick Storage Tips:
- Use a funnel for a mess-free transfer to jars.
- Don’t freeze it in glass unless it’s freezer-safe (to avoid cracking).
- Divide large batches into smaller portions to avoid waste.
Homemade bourbon glaze might taste like a gourmet restaurant trick, but it’s surprisingly easy to store and reuse—perfect for busy weeknights or lazy weekend BBQs.
How to Reheat Without Losing Flavor
So, you’ve pulled out your perfectly stored bourbon glaze, but now you need to warm it up without turning it into a sticky, burnt mess. Don’t worry—we’ve got you.
Stovetop Reheating: The Best Option
Pour your glaze into a small saucepan and reheat on low heat. Stir it frequently and avoid letting it boil. If the glaze is too thick, add a splash of water or bourbon to loosen it up.
This method helps retain the original texture and flavor without cooking off any more moisture than necessary.
Microwave Method: Quick and Easy
In a pinch? Pop it in the microwave. Place your glaze in a microwave-safe bowl or cup, cover loosely (to avoid splatter), and heat in 15-second intervals, stirring in between.
Again, if it thickens too much, add a few drops of water or bourbon to get it back to a pourable consistency.
Avoid These Mistakes:
- High heat: This can cause the sugars to crystallize or burn.
- Overheating: The sauce might break or separate if cooked too long.
- Skipping the stir: Always stir while reheating to prevent hot spots or sticking.
Whether you’re glazing meat, brushing it over veggies, or drizzling it on dessert, gently reheating your bourbon glaze is the key to keeping that beautiful, sticky-sweet flavor intact.
Bourbon Glaze Variations to Try
One of the best things about bourbon glaze is how versatile it is. You can tweak the recipe to match your dish, your taste buds, or even the season. Whether you like it spicy, sweet, smoky, or tangy—there’s a bourbon glaze variation for you.
1. Spicy Bourbon Glaze
Love a little heat? Add some kick to your glaze by mixing in one or more of the following:
- Cayenne pepper – Start with ¼ tsp and adjust to taste.
- Chili flakes – Adds heat and a subtle crunch.
- Hot sauce – A few dashes of your favorite brand will do.
- Fresh jalapeño slices – Simmer them in with the glaze for a bright, peppery heat.
Spicy bourbon glaze pairs beautifully with grilled shrimp, chicken wings, or even roasted cauliflower for a bold veggie dish.
2. Honey Bourbon Glaze
If you’re after a smoother, richer sweetness, honey is your friend. Here’s how:
- Replace some or all of the brown sugar with honey.
- Add a touch of lemon juice to keep the balance in check.
- Simmer a little longer to let the honey caramelize.
This variation is perfect for ham, salmon, or as a sweet drizzle over cornbread or roasted carrots.
3. Maple Bourbon Glaze
Want something that screams fall comfort? Try maple syrup as the sweetener.
- Use real maple syrup (not pancake syrup).
- Pair with a smoky bourbon for the best flavor contrast.
- Add a sprinkle of cinnamon or nutmeg for a cozy vibe.
Maple bourbon glaze is amazing on pork chops, turkey, or even as a finishing sauce for sweet potatoes.
4. Smoky BBQ Bourbon Glaze
Bring that outdoor BBQ flavor indoors by giving your glaze a smoky twist.
- Add a few drops of liquid smoke.
- Increase the soy sauce slightly for a savory hit.
- Stir in a spoonful of your favorite BBQ sauce to deepen the flavor.
This version goes great with ribs, pulled pork, or grilled burgers.
Each variation keeps the heart of the original recipe but takes it in a new direction. Think of these as bourbon glaze “remixes”—custom-made for your cravings.
What Dishes Pair Best with Bourbon Glaze?
You’ve got this incredible glaze—now what should you use it on? The beauty of bourbon glaze is its adaptability. It works with everything from meats to veggies to desserts, adding flavor, depth, and just the right amount of shine.
1. Meats
- Chicken – Brush it on grilled or baked chicken thighs, wings, or drumsticks. It caramelizes beautifully and adds that sticky-sweet finish.
- Pork – Perfect on pork chops, pork loin, or ribs. The sweetness complements pork’s natural flavor.
- Beef – Glaze a steak just before pulling it off the grill. Or toss it with meatballs for a party appetizer that disappears fast.
- Salmon – A bourbon-glazed salmon filet is a restaurant-quality dish you can make at home. The richness of the fish loves that smoky sweetness.
2. Vegetables
Don’t sleep on using bourbon glaze for veggies. Try it on:
- Roasted Brussels sprouts – Toss in glaze during the last 5 minutes of roasting.
- Carrots – Glazed carrots with bourbon are a holiday favorite.
- Grilled zucchini or eggplant – A light coating takes them to a whole new level.
3. Appetizers
- Glazed cocktail sausages – Simmer them in bourbon glaze for an irresistible snack.
- Brie and bourbon glaze crostini – Add a spoonful of glaze on melted brie over toasted bread.
4. Desserts
Surprisingly, yes—bourbon glaze can be dessert-ready!
- Drizzle it over bread pudding or cheesecake.
- Glazed donuts – Dip freshly made donuts into warm bourbon glaze for a grown-up treat.
- Ice cream topping – Warm it slightly and pour it over vanilla ice cream. Thank us later.
The possibilities are endless. Once you start using bourbon glaze, you’ll find new ways to sneak it into everything.
How to Use Bourbon Glaze Like a Pro
Sure, you could just pour it on top of something and call it a day—but why not take it up a notch? When used correctly, bourbon glaze can elevate your dish from “pretty good” to “oh wow, what is that?”
1. As a Marinade
While it’s not a traditional marinade, you can use bourbon glaze to flavor meats before cooking:
- Let chicken or pork sit in the glaze for an hour before grilling or roasting.
- Add a little extra vinegar or citrus to the glaze if you’re marinating—this helps tenderize the meat.
2. As a Basting Sauce
This is where bourbon glaze really shines. Use it to baste meats during the final few minutes of cooking:
- Brush it on grilled chicken thighs or pork ribs every few minutes for that glossy, caramelized finish.
- For oven-roasted dishes, add the glaze halfway through cooking and again at the end.
3. As a Finishing Glaze
Use bourbon glaze like a sauce and add it at the very end, right before serving:
- Drizzle over steak, salmon, or tofu.
- Spoon over roasted veggies for a restaurant-style presentation.
- Toss freshly fried chicken wings in warm glaze for an instant crowd-pleaser.
4. As a Dip or Drizzle
Keep a jar of warm bourbon glaze on the side for dipping fries, nuggets, or crusty bread. Or, swirl it into mashed sweet potatoes or baked beans for extra flavor.
When you use bourbon glaze with intention, it becomes the secret weapon that makes simple dishes unforgettable.
Troubleshooting Common Mistakes
Even though bourbon glaze is pretty straightforward, a few common pitfalls can trip you up if you’re not careful. Let’s go through some of the most frequent issues and how to fix them, so your glaze always turns out thick, flavorful, and perfect.
1. The Glaze Isn’t Thickening
This is probably the #1 complaint. Don’t worry—it’s usually an easy fix.
Causes:
- Didn’t simmer long enough
- Too much liquid
- Not using a thickener like cornstarch
Fixes:
- Keep simmering on low heat. The longer it simmers, the more it reduces and thickens.
- Mix a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and whisk it into the glaze. Simmer for a few more minutes.
- You can also let it cool slightly—remember, the glaze thickens as it cools.
2. It Tastes Too Strong or Boozy
If your glaze tastes like you just took a shot of bourbon, the alcohol hasn’t cooked off enough.
Causes:
- Heat was too low
- Not simmered long enough
- Used too much bourbon for the amount of other ingredients
Fixes:
- Keep simmering! Give it at least 10–15 minutes on medium heat to let the alcohol evaporate.
- Add more brown sugar or a splash of apple cider vinegar to balance the flavor.
- A small pat of butter can help mellow the intensity.
3. The Glaze Burned
It happens fast—one second everything’s going great, the next your pan is smoking and the glaze is scorched.
Causes:
- Heat was too high
- Didn’t stir enough
- Used a thin or poor-quality pan
Fixes:
- Always use medium to low heat.
- Stir constantly, especially once sugar is added.
- If it’s slightly burnt, you might be able to save it by straining out any dark bits and adding a touch of water or butter to smooth it out.
- If it’s totally burnt—scrap it and start over. Burnt sugar is bitter and can’t really be salvaged.
4. It Crystallized or Became Grainy
This usually happens when sugar wasn’t fully dissolved or was exposed to rapid temperature changes.
Fixes:
- Heat gently and stir until all sugar is completely dissolved before increasing the temperature.
- Avoid stirring after the sugar has dissolved, or use a wet pastry brush to wash down the sides of the pan if sugar crystals form.
Knowing how to avoid these mistakes—and how to fix them if they happen—means your bourbon glaze will come out right every time. It’s all part of the learning curve, and once you’ve mastered it, this glaze becomes second nature.
Can You Make It Alcohol-Free?
Absolutely! If you’re cooking for kids, avoiding alcohol, or just prefer not to use it, you can still enjoy the delicious flavor of a bourbon-style glaze—without the actual bourbon.
Option 1: Burn Off the Alcohol Completely
If you’re okay with trace amounts of alcohol but want to reduce it to nearly nothing:
- Simmer the bourbon for at least 10–15 minutes, uncovered, before adding other ingredients.
- The longer you cook it, the more alcohol burns off. After 15–20 minutes of simmering, you’ll have less than 5% of the original alcohol content.
This method retains the flavor while removing most of the booze.
Option 2: Use a Non-Alcoholic Substitute
You can replace bourbon with other ingredients that mimic its sweet, smoky, and rich notes.
Best Substitutes:
- Apple juice + a splash of cider vinegar – Mild and sweet, great for pork or chicken.
- Peach nectar or grape juice + a dash of liquid smoke – Brings fruity depth and smokiness.
- Vanilla extract + brown sugar + water – A touch of vanilla imitates bourbon’s warmth.
Try combining:
- ½ cup apple juice
- 1 tablespoon cider vinegar
- ½ teaspoon vanilla extract
- Optional: a few drops of liquid smoke
Mix and use exactly like bourbon in your glaze recipe. It won’t taste exactly like the real thing, but it’s still incredibly delicious and totally family-friendly.
Kid-Friendly Bourbon Glaze Tip:
Even when using real bourbon, if you simmer thoroughly, most of the alcohol will cook off, making it safer for kids. However, if you want to be 100% sure, go with a substitute.
There’s always a way to enjoy this amazing sauce—no matter your dietary or lifestyle choices.
Bourbon Glaze for Different Diets
Everyone should get to enjoy a sticky, rich, flavorful glaze—regardless of dietary needs. Here’s how to make your bourbon glaze work for different lifestyles.
1. Vegan Bourbon Glaze
This one’s simple, since the original recipe is already almost vegan.
What to check:
- Use vegan sugar (some refined sugars are processed with bone char).
- Use maple syrup or agave instead of honey.
- Make sure your bourbon is vegan (most are, but some may use animal-derived fining agents).
Try a maple-bourbon glaze with smoked paprika for a rich, plant-based kick.
2. Gluten-Free Bourbon Glaze
The main culprit for gluten here is soy sauce.
Swap it with:
- Tamari – a gluten-free soy sauce alternative.
- Coconut aminos – slightly sweeter, but gluten-free and soy-free.
Also, double-check your bourbon. Most are gluten-free (distillation removes gluten proteins), but if you’re super sensitive, stick to certified gluten-free brands.
3. Low-Sugar or Keto Bourbon Glaze
Want to cut the carbs but keep the flavor? You can totally do that.
Swaps:
- Use a brown sugar substitute like Swerve Brown, monk fruit sweetener, or allulose.
- Skip the cornstarch and reduce the sauce naturally, or use xanthan gum (a pinch goes a long way).
- Choose a zero-carb bourbon—most are already carb-free.
This version is awesome over grilled chicken or cauliflower steaks when you’re keeping it low-carb.
With just a few tweaks, you can enjoy bourbon glaze no matter your diet. It’s all about customizing it to fit your lifestyle—without sacrificing flavor.
FAQs about Bourbon Glaze Recipe
1. Can I make bourbon glaze ahead of time?
Yes! It actually tastes better after a day in the fridge, as the flavors have time to meld. Store it in an airtight jar and refrigerate for up to 10 days.
2. How much alcohol remains after cooking?
Most of the alcohol cooks off if you simmer the glaze for 10–15 minutes. However, trace amounts may remain unless you use a non-alcoholic substitute.
3. Is bourbon glaze safe for kids?
If you simmer it properly, the alcohol content is minimal. But to be safe, especially for toddlers, use a kid-friendly substitute like apple juice and vanilla extract.
4. Can I use other liquors instead of bourbon?
Absolutely! Whiskey, dark rum, or even brandy can work well. Each will bring a slightly different flavor profile, so experiment to see what you like.
5. How do I thicken bourbon glaze if it’s too runny?
Simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Whisk it in while the glaze simmers, and it’ll thicken quickly.
Conclusion
Bourbon glaze is that magical finishing touch that can completely transform your food. Whether you’re grilling, roasting, dipping, or drizzling, this sticky, sweet, slightly smoky sauce adds depth and character to everything it touches. And the best part? You don’t have to be a chef to master it.
Once you understand the role of each ingredient, follow the step-by-step process, and keep those pro tips in mind, you’ll be making flawless bourbon glaze every time. Customize it to suit your taste, make it alcohol-free if needed, and store it like a boss for later use.
Now you’re armed with all the tools to whip up the best bourbon glaze your kitchen has ever seen. Whether it’s for a holiday roast, a Tuesday-night salmon filet, or even your weekend waffles (yep, that’s a thing)—you’ve got this.
