Bourbon Peppercorn Glaze

Total Time:
15 min
15 min

1 cup

  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons orange juice
  • 1/2 teaspoon Sriracha hot chili sauce
  • 1/8 teaspoon fish sauce (optional)
  • 1/2 cup brown sugar, firmly packed
  • 2 -3 large cloves garlic, crushed
  • 3 tablespoons bourbon
  • 1 teaspoon coarse ground black pepper
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat.

  • Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon.

  • In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved.

  • Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened.

  • Remove from heat, and serve immediately on your favorite steak.

  • Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve!

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