0.0 – 0 reviews • Low-Fat
| Total: |
15 min |
| Prep: |
15 min |
| Yield: |
1 cup |
Ingredients
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons orange juice
- 1/2 teaspoon Sriracha hot chili sauce
- 1/8 teaspoon fish sauce (optional)
- 1/2 cup brown sugar, firmly packed
- 2-3 large cloves garlic, crushed
- 3 tablespoons bourbon
- 1 teaspoon coarse ground black pepper
- 1 tablespoon cornstarch
Instructions
- Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon. In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved. Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened. Remove from heat, and serve immediately on your favorite steak. Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve!
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
151 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
0 g |
| Sugar |
27 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
479 mg |