Bourbon Sauce

¼ Cup Dijon Mustard

¼ Cup Dark Brown Sugar

2 ⅔ Tablespoons Bourbon Whiskey

2 Tablespoons Soy Sauce

1 Teaspoon Worcestershire Sauce

¾ Cup Unsalted Butter, Chilled And Cut Into Small Cubes

In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat. Great with chicken, steak or salmon 8 Servings

Balsamic Glaze

Ingredients

1 Cup Brown Sugar

1 Cup Water

2/3 Cup Balsamic Vinegar

1/2 Cup Teriyaki Sauce

3 Tablespoons Cornstarch

Directions

Step 1 Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes. 6 Servings

Balsamic Glaze II

Ingredients

2 cups balsamic vinegar

½ cup brown sugar

Directions

Step 1 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator. Yields 1 Cup