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Maple bourbon glaze is savory-sweet sticky sauce with smoky flavor notes that’s perfect for brushing on roast chicken, turkey, grilled meat, and salmon.
If you’re a fan of sweet and savory condiments, get ready for your new favorite sauce! It whips up in 15 minutes and there are a ton of ways to use it.
How Do You Use Maple Bourbon Glaze?
Sticky, sweet, and savory with the consistency of runny barbecue sauce, maple bourbon glaze is as versatile as it is delicious! In general, use it in place of other sweet and savory condiments and finishing sauces, such as teriyaki sauce, barbecue sauce, or hot honey sauce.
Here are a few ideas for how to use it:
- On seafood, especially salmon!
- Brushed on ribs, grilled chicken, or chicken wings.
- Drizzled on roasted vegetables.
- As a condiment on a deli meat sandwich (especially turkey!).
- On a leafy green salad instead of salad dressing.
- On your Thanksgiving turkey (or roast chicken). Try it instead of gravy!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Pure maple syrup – This is the star of the show, so go for the good stuff. I like to use a dark, robust maple syrup for intense flavor.
- Bourbon – Bourbon adds rich flavor notes of caramel, vanilla, and smoky oak. Note that as this glaze boils, much but not all of the alcohol cooks off. You’ll still be able to taste it, but its intoxicating effects likely won’t be present.
- Unsalted butter – Adds richness and makes this glaze thick and glossy.
- Granulated maple sugar – Or use light brown sugar instead.
- Dijon mustard – Adds a subtle pungent, sharp flavor to cut through the richness, and also helps emulsify the sauce.
- Apple cider vinegar – For tangy flavor to balance out the sweetness.
- Smoked paprika – Adds smoky, fruity notes that pulls out maple’s subtle smokiness.
- Salt and black pepper – These pantry-staple seasonings make sure the glaze isn’t bland.
- Allspice – Allspice is its own thing; its name comes from the fact that it tastes like a blend of cinnamon, cloves, and nutmeg. If you don’t have allspice on hand, you can use pumpkin pie spice mix or just ground cinnamon instead.
Instructions
- Add all ingredients to a small-medium saucepan over medium heat.
- Bring to a rolling boil.
- Boil (uncovered) until reduced by about half, about 10 minutes, stirring frequently.
Storage
Cool to room temperature, and then store this glaze in an airtight container (preferably a covered glass jar) in the fridge for up to 2 weeks.
Variations
- Use honey instead of maple syrup.
- Instead of bourbon, use whisky or dark rum. Or for a non-alcoholic option, use 1 tablespoon apple cider vinegar dissolved in 1/2 cup water.
- Swap out the apple cider vinegar for white balsamic vinegar or white wine vinegar.
Tips For Success
- Make sure you’re using pure maple syrup here. No artificial maple-flavored syrups or pancake syrup.
- Be careful not to over-thicken the sauce. It will thicken significantly as it cools!
- For a less-sweet glaze, you can double the amount of apple cider vinegar.
Frequently Asked Questions
The brand you use doesn’t matter as much as using a decent bourbon that you enjoy drinking. The bourbon gets reduced as we cook this sauce, so its flavor will be intensified. But it doesn’t have to be top-of-the-line; brands like Buffalo Trace, Maker’s Mark, and Wild Turkey 101 are all good options.
Here we don’t need to add any special ingredients to thicken the glaze. Instead, we cook it to evaporate off some of the liquid, which thickens the sauce perfectly.
Yes! Honey is another good choice in this recipe. Just know that if you use honey, your glaze will be a little sweeter and more floral without the underlying subtle smoky notes of maple.
More Sweet and Savory Sauces to Try
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Maple Bourbon Glaze Recipe
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Ingredients
- 1/2 cup pure maple syrup
- 1/2 cup bourbon
- 2 tablespoons unsalted butter
- 1/4 cup granulated maple sugar or light brown sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
Instructions
- Add all ingredients to a small-medium saucepan over medium heat. Bring to a rolling boil, and boil (uncovered) until reduced by about half, about 10 minutes, stirring frequently. (TIP: Be careful not to over-thicken the sauce. It will thicken significantly as it cools!)
Video
Notes
- Recipe Yield and Serving Size: This recipe makes about 1/2 cup of glaze, or 8 (1-tablespoon) servings.
- Storage: Cool to room temperature, and then store this glaze in an airtight container (preferably a covered glass jar) in the fridge for up to 2 weeks.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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