Tested till perfect Bourbon Mustard Glaze

Bourbon Mustard Glaze

Instead of buying barbecue sauce, let a homemade glaze add sweet yet tangy flavour to meals. Brush it on in the last few minutes of grilling so it doesn't burn. Refrigerate unused glaze in airtight container for up to 1 month.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006

  • rating starrating starrating starrating starrating star
  • Portion size 3/4 cup (175 mL)


  • 2/3 cup 2/3cuporange juice
  • 1/4 cup 1/4cupstrained apricot jam
  • 1 dash 1dashhot pepper sauce
  • 3 tbsp 3tbspbourbon or rye whisky
  • 1 tbsp 1tbspgrainy mustard
  • 1 tbsp 1tbspwater
  • 2 tsp 2tspcornstarch
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In saucepan, bring orange juice, apricot jam; and dash hot pepper sauce to boil over medium-high heat. Boil until reduced to 2/3 cup (150 mL), about 5 minutes. In small bowl, stir together bourbon, mustard, water, and cornstarch. Stir into glaze and boil until thickened, about 2 minutes. Let cool.

For 4 to 6 servings, sprinkle 1-1/2 lb (750 g) boneless skinless chicken breasts, pork tenderloins or salmon fillets with pinch each salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside or salmon flakes easily when tested, about 10 minutes, or juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes. Brush with 2 tbsp (25 mL) desired glaze; grill, covered, just until caramelized, about 2 minutes. Turn and brush with 2 tbsp (25 mL) more glaze; grill for 1 minute.

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