Bourbon Fish Sauce Glaze

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I originally started to develop this recipe just to be a component for my honeynut squash recipe. But once I started working on it, once I finalized all the elements - bourbon, maple syrup, fish sauce, garlic, shallot, ginger, chili paste - my mouth started watering. I couldn’t help but imagine this glaze on chicken wings or drumsticks. On short ribs. Baby back ribs. On sweet potato, or cabbage, or broccoli, or cauliflower, or Brussels sprouts or on anything and everything!!

So, this glaze got it’s own post. It deserves to be used however you damn well want! So make it, glaze it on everything, basque in it’s versatility, and lick your fingers when you’re done!

Yield approximately 8 to 10 ounces

Author Caroline Ely

Prep time

8 Min

Cook time

20 Min

Total time

28 Min

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Bourbon Fish Sauce Glaze

This delicious sticky glaze is a three dimensional flavor bomb - a perfect balance of sweet, spicy, and umami!

Ingredients

• ½ cup bourbon whiskey
• 1 cup pure maple syrup, divided
• 3 tablespoons fish sauce
• 1 small shallot, chopped
• 1 2-inch piece of ginger root, grated
• 6 cloves garlic, grated
• 1 to 2 tablespoons chili paste (depending on how spicy you want it)

Instructions

1. Combine all ingredients (reserving 1/2 cup of maple syrup) in a food processor and blend until smooth.
2. Transfer to a small saucepan over medium high heat and bring to a boil.
3. Once boiling, reduce heat to medium low and simmer until reduced by half.
4. Stir in remaining maple syrup and continue to simmer until glaze becomes nice and thick.
5. Due to the fish sauce, it really shouldn’t need any seasoning, but give it a quick taste just to be sure and adjust salt if necessary.
6. Enjoy right away, or keep in a seal container in the refrigerator for up to two weeks.

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