Bruce Aidell’s Bourbon-mustard Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Alcohol, Sauces | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Brown sugar |
| 2 | T | Low-sulfur Molasses |
| 1/4 | c | Bourbon |
| 1/4 | c | Soy sauce |
| 2 | t | Worcestershire Sauce |
| 1/4 | c | Dijon or Creole Mustard |
| 1/2 | t | Black pepper |
INSTRUCTIONS
Note: Use this glaze to marinate portk or beef ribs before grilling or broiling; paint on lamb or pork chops, duck breast, or ham before baking. Baste with the mixture several times during cooking. 1. In a small bowl,combine sugar, molasses, bourbon, soy, and Worchestershire. Wiht a whisk, mix the ingredients until sugar has dissolved. 2. Add mustard and pepper and whisk until smooth. From Chicago Tribune Magazine 6/13/93 posted by BUD From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2238.4mg
Potassium: 281.9mg
Carbohydrates: 62g
Fiber: <1g
Sugar: 55.5g
Protein: 3.5g