135160 bourbon reduction sauce Recipes

  • Bourbon Cream Sauce
    half-and-half cream, milk, instant vanilla pudding and
    1 More
    half-and-half cream, milk, instant vanilla pudding, bourbon or 2 tbsp rum
    5 min, 4 ingredients
  • Bourbon-Butter Sauce
    unsalted butter, powdered sugar, salt, vanilla, bourbon and
    1 More
    unsalted butter, powdered sugar, salt, vanilla, bourbon, egg yolk
    15 min, 6 ingredients
  • Bourbon Barbecue Sauce
    butter, fresh minced garlic cloves, onion, minced and
    10 More
    butter, fresh minced garlic cloves, onion, minced, cider vinegar, chili sauce (heinz is good), unsweetened pineapple juice (juice from crushed pineapple is good), crushed pineapple (drained , use the juice), brown sugar, worcestershire sauce, mustard powder, lemon juice, jack daniels bourbon, tabasco sauce (to taste)
    11 min, 13 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Bourbon-Marinated Steaks
    brown sugar, bourbon, soy sauce, lemon juice and
    5 More
    brown sugar, bourbon, soy sauce, lemon juice, worcestershire sauce, fresh coarse ground black pepper, hot pepper sauce, water, flank steaks, well trimmed (about 1 1/2 lb each) or 2 beef top round steak, about 1 1/2 inches thick (about 1 1/2 lb each)
    40 min, 9 ingredients
  • Bourbon-Marinated Pork Tenderloin
    pork tenderloins, soy sauce, bourbon, worcestershire sauce and
    9 More
    pork tenderloins, soy sauce, bourbon, worcestershire sauce, water, canola oil, garlic cloves, minced, brown sugar, ground black pepper, white pepper, ground ginger, salt, garnish: fresh parsley sprigs
    13 ingredients
  • Bourbon Bites
    hot dogs, brown sugar, bourbon, chili sauce
    3 hour 20 min, 4 ingredients
  • Bourbon Glazed Salmon With Peanuts and Bacon
    salmon fillet, skin removed, pineapple juice, brown sugar and
    7 More
    salmon fillet, skin removed, pineapple juice, brown sugar, beef bouillon, black pepper, bourbon, soy sauce, cornstarch , slurry (as needed), roasted peanuts, chopped, smoked bacon, chopped
    35 min, 10 ingredients
  • Bourbon-Praline Sauce Bourbon-Praline Sauce
    coarsely chopped pecans, unsalted butter, dark brown sugar and
    6 More
    coarsely chopped pecans, unsalted butter, dark brown sugar, whipping cream, milk, cornstarch, bourbon or 1 tbsp dark rum, if desired, vanilla, salt
    25 min, 9 ingredients
  • Bourbon Walnut Sauce Bourbon Walnut Sauce
    butter, toasted chopped walnuts, brown sugar, heavy cream and
    3 More
    butter, toasted chopped walnuts, brown sugar, heavy cream, bourbon, milk, cornstarch
    30 min, 7 ingredients
  • Bourbon Caramel Sauce Bourbon Caramel Sauce
    sugar, water, light-colored corn syrup and
    4 More
    sugar, water, light-colored corn syrup, evaporated low-fat milk, fat-free half-and-half, butter, bourbon
    7 ingredients
  • Bourbon BBQ Sauce (Emeril Lagasse) Bourbon BBQ Sauce (Emeril Lagasse)
    tomato ketchup, bourbon, molasses and
    10 More
    tomato ketchup, bourbon, molasses, creole or whole grain mustard, chopped garlic, chopped onions, light brown sugar, hot pepper sauce, worcestershire sauce, salt, freshly ground pepper, cayenne, peeled and grated fresh ginger
    15 min, 13 ingredients
  • Bourbon Chourico and Beef Chili Bourbon Chourico and Beef Chili
    ground beef and
    16 More
    ground beef, portuguese chourico (i prefer chourico) or 1 1/2 lbs spanish chorizo (i prefer chourico), onions, chopped, red bell peppers, chopped, garlic cloves, minced, green chili peppers, mild, fire-roasted tomatoes, undrained, tomato sauce, black beans, drained and rinsed, bourbon, barbecue sauce, dijon mustard, chili powder, ground cumin, ground black pepper, salt (to taste), cayenne pepper , to taste if you like it spicier
    6 hour 30 min, 17 ingredients
  • Bourbon Sauce Bourbon Sauce
    ketchup, dark brown sugar, bourbon, worcestershire sauce and
    2 More
    ketchup, dark brown sugar, bourbon, worcestershire sauce, greek seasoning, garlic salt
    6 ingredients
  • Bourbon-Glazed Meatballs Bourbon-Glazed Meatballs
    frozen fully cooked italian meatballs, thawed, brown sugar and
    3 More
    frozen fully cooked italian meatballs, thawed, brown sugar, chili sauce, bourbon, worcestershire sauce
    1 hour , 5 ingredients
  • Bourbon Mango Pulled Pork for the Slow Cooker Bourbon Mango Pulled Pork for the Slow Cooker
    mangoes, pork shoulder, ground black pepper, kosher salt and
    7 More
    mangoes, pork shoulder, ground black pepper, kosher salt, dried chipotle powder, balsamic vinegar, water, dried chipotle powder, honey, bourbon, barbecue sauce
    8 hour 10 min, 11 ingredients
  • Bourbon Kick Steak Bourbon Kick Steak
    onions, finely chopped, bourbon, soy sauce, brown sugar and
    3 More
    onions, finely chopped, bourbon, soy sauce, brown sugar, lemon juice, garlic, chopped, beef strip steaks (10 oz., using an equivalent cut of meat is fine)
    4 hour 20 min, 7 ingredients
  • Pecan Chicken Strips With Bourbon Dipping Sauce Pecan Chicken Strips With Bourbon Dipping Sauce
    bourbon, light corn syrup, molasses, eggs, milk and
    6 More
    bourbon, light corn syrup, molasses, eggs, milk, pecan halves, flour, divided, salt , to taste, pepper , to taste, chicken breasts, clarified butter
    35 min, 11 ingredients




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