Recipe courtesy of Outback Steakhouse

Bourbon Peppercorn Glaze

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 cup
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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 tablespoon cornstarch


  1. 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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