Bourbon Reduction Sauce Recipes

BOURBON BALSAMIC SYRUP

Steps:

• Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.
• Cook, stirring occasionally, until the liquid reduces to about 1/2 cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools. Salt to taste, and serve warm or at room temperature.

BOURBON PEPPER PAN SAUCE

Steps:

• Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
• Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
• Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
• Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

GRILLED STEAK WITH BOURBON SAUCE

Steps:

• Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• Stir in shallots, garlic, thyme, tarragon and rosemary.
• Sauté for 1 to 2 minutes or until shallots soften.
• Add bourbon and bring to boil Reduce to 2 tbsp approx.
• 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
• Season steak with salt and pepper.
• Add steaks and cook for about 2 minutes per side.
• Place in oven and bake for 7 to 10 minutes for medium rare.
• Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• Drizzle with sauce.

VENISON WITH BOURBON BUTTER SAUCE

Steps:

• Get a cast iron skillet hot with a little olive oil. Add the Hi Mountain Seasoning Venison Rub liberally to both sides. Add your venison steaks and sear on both sides until just done. I like my steaks medium rare - to rare. That's about 130-135 internal temp. Place the venison steaks off the to the side to rest. Keep the pan for your butter sauce.
• Using the same pan as what you cooked your venison in, add half the butter to melt over medium heat.Add onion to sweat for 3-4minutes, then add garlic and rosemary and cook until onions are translucent. Add mustard and Worcestershire sauce and stir.Remove pan from heat and away from any flames. Add the bourbon. Return to heat and simmer for 4 - 5 minutes. Add the remainder of the butter.Plate the venison and then pour the sauce over top.

SPICED PORK WITH BOURBON REDUCTION SAUCE

Steps:

• To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
• To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

ALL-PURPOSE BOURBON GLAZE

Steps:

• 1) Combine all the glaze ingredients into a small pot and bring to a simmer over medium heat.
• 2) Simmer, stirring regularly for about 20-25 minutes until the glaze reduces to about 1/3 of it's original volume.
• 3) Remove the glaze and let it cool slightly.
• 4) Put it on anything!

BOURBON SAUCE

Steps:

• Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

BOURBON REDUCTION SAUCE

Steps:

• To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.