Bruce Aidell's Bourbon-Mustard Glaze
- 1/4 c Brown sugar
- 2 tb Low-sulfur Molasses
- 1/4 c Bourbon
- 1/4 c Soy sauce
- 2 ts Worcestershire Sauce
- 1/4 c Dijon or Creole Mustard
- 1/2 ts Black pepper
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
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
