If you’ve ever eaten at Cheddar’s Scratch Kitchen, you know the bourbon glaze steals the show. It’s sweet, smoky, and bold—just right for grilled meats or even veggies.
You can make Cheddar’s Bourbon Glaze at home using simple pantry staples like bourbon, brown sugar, and soy sauce.
I started making this glaze after a family dinner at Cheddar’s. The salmon with bourbon glaze was an instant favorite.
At home, I wanted that same sweet and tangy balance. Once I got the mix right, it became my go-to sauce for weeknight meals and weekend cookouts.
You’ll see how quick it is to put together. I’ll share tips for storing, swapping ingredients, and pairing it with sides.
With just a few steps, you’ll have a glaze for chicken, pork, shrimp, or veggies.
Why You Will Love Cheddar’s Bourbon Glaze Recipe
This glaze strikes a balance between sweet, smoky, and tangy. Bourbon gives warmth, and maple syrup plus brown sugar add a gentle sweetness.
When you make it at home, you set the spice and sweetness. Adjust it to fit your taste—make it mild or add more kick.
It works with so many dishes. Brush it on grilled chicken, drizzle over salmon, or spoon it onto ribs.
I’ve even used it on burgers, and it made them taste like something from a restaurant.
Here’s why you’ll want it in your kitchen:
- Versatile: Good on meats, veggies, or grilled fruit.
- Easy to make: Steps are simple, and ingredients are common.
- Customizable: Spice, sweetness, or thickness—change it up.
- Make ahead: Store in the fridge and reheat when you need it.
You’ll also like how quickly it comes together. In about 30 minutes, you get a glossy sauce that looks and tastes impressive.
How To Make Cheddar’s Bourbon Glaze Recipe
This glaze uses pantry staples, a few tools, and a little patience. You’ll build layers of sweet, smoky, and tangy flavors that go with meats or veggies.
Ingredients
You don’t need anything fancy, but balance matters. Bourbon adds depth, maple syrup and brown sugar bring sweetness, and vinegar gives it a tangy bite.
Here’s what you’ll use:
- 1 cup bourbon whiskey
- ½ cup maple syrup
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- ½ teaspoon Dijon mustard
- 1 teaspoon sweet rub or barbecue seasoning
- ¼ teaspoon cayenne pepper
- ½ tablespoon butter
- ½ tablespoon flour
Adjust the cayenne for spice, or swap maple syrup with honey for a softer sweetness.
Instruments
You don’t need special equipment, but the right basics help.
- Medium saucepan for simmering
- Whisk for blending flour and butter
- Wooden spoon for stirring as the glaze thickens
- Measuring cups and spoons for accuracy
- Heat-safe container with lid for leftovers
A whisk keeps the butter and flour smooth. A wooden spoon helps you check thickness as the glaze reduces.
Step-By-Step Instruction
Melt ½ tablespoon butter in a saucepan over medium heat. Add ½ tablespoon flour and whisk until smooth.
This forms a light base that thickens the glaze. Pour in the bourbon, maple syrup, brown sugar, vinegar, ketchup, soy sauce, mustard, seasoning, and cayenne.
Stir well so everything blends. Bring the mixture to a gentle boil, then lower the heat.
Let it simmer for about 20 minutes. Stir now and then to prevent sticking.
The glaze should coat the back of a spoon when it’s ready. Remove from heat and let it cool before brushing on ribs, chicken, or salmon.
Store extra glaze in an airtight container in the fridge. Reheat gently before using again.
Tips & Tricks
I’ve made this glaze a lot, and small choices really matter. Keep these in mind for a smooth, flavorful sauce every time.
- Pick a good bourbon. A mid-range bottle works best. Don’t use the cheapest stuff—the flavor comes through.
- Simmer low and slow. If you rush, the sugar can burn or the sauce might turn bitter. Gentle heat keeps flavors balanced.
- Adjust the spice. A pinch of cayenne gives warmth. Add more for heat, or skip it for a mild glaze.
- Check the thickness. Dip a spoon—if it coats the back, you’re good. Too thin? Simmer a few more minutes.
- Balance the sweetness. Dijon mustard or a splash of vinegar keeps it from getting too sugary.
- Store it right. Let the glaze cool, then keep it in an airtight container in the fridge for up to a week.
- Try small twists. Fresh thyme, smoked paprika, or grilled pineapple can really change the flavor.
Ingredient Substitute
Maybe you don’t have bourbon, or you’d rather skip alcohol. You can still enjoy the glaze with easy swaps that keep the flavor balanced.
Here are some substitutes to try:
- Whiskey – Almost the same depth as bourbon.
- Apple cider – Mild sweetness and a little fruitiness.
- Maple syrup – For more natural sweetness.
- Grape juice or cranberry juice – Adds a fruity note but keeps it rich.
I’ve used apple cider when cooking for friends who don’t drink. The glaze still caramelized well and paired perfectly with salmon.
For a stronger taste, go with whiskey or maple syrup. For something lighter, use fruit juices. Play around until you find what you like best.
What To Serve With Cheddar’s Bourbon Glaze Recipe
When you make this glaze, you’ll want sides that balance its sweet and tangy flavor. I’ve tried a few pairings that work really well, and they’re simple enough to pull together on a weeknight.
Roasted vegetables are always a good choice. Toss carrots, Brussels sprouts, or sweet potatoes with oil and salt, then roast until golden.
The caramelized edges go great with the glaze. Garlic mashed potatoes give a creamy base that softens the glaze’s bold flavor.
A little butter and roasted garlic make them rich but not too heavy. If you want something lighter, try a fresh arugula salad.
Lemon vinaigrette cuts through the sweetness, and walnuts or shaved parmesan add crunch. For a fun twist, serve grilled pineapple.
The fruit’s sugars caramelize on the grill, and its smoky sweetness pairs well with bourbon glaze. Sautéed green beans with almonds bring a crisp, nutty side to the plate.
Quickly cook them in butter and garlic for simple flavor. Mix and match these sides depending on your main dish.
How To Store Cheddar’s Bourbon Glaze Recipe
When you make a batch of this glaze, you’ll often have some left over. To keep it tasting fresh, let it cool to room temperature before storing. This step prevents steam from creating extra moisture inside the container.
I’ve found that using an airtight container works best. A glass jar with a tight lid or a plastic container with a snap seal will both do the job.
Just make sure it’s clean and dry before you pour the glaze in. Place the container in the refrigerator, where it’ll stay good for about one to two weeks.
The flavor holds up well during that time, and the texture remains smooth. When you’re ready to use it again, gently reheat the glaze.
I usually warm it on the stove over low heat. The microwave works too, but use short bursts.
Stir as it heats so it doesn’t separate. Here are a few reminders for storage:
- Cool the glaze fully before storing.
- Use an airtight container.
- Refrigerate for up to 1–2 weeks.
- Reheat gently before serving.
If the glaze thickens too much after chilling, whisk in a splash of water or broth while warming it. That brings back the glossy, pourable consistency.
Nutritional Value
Cheddar’s Bourbon Glaze adds sweetness, not much else. The sauce skips fat and protein but brings plenty of sugar and carbs.
Keep that in mind if you track your intake. Here’s what you get in one order:
- Calories: 105
- Total Carbs: 24 g
- Net Carbs: 24 g
- Protein: 1 g
- Fat: 0 g
- Sodium: varies depending on preparation
Most calories come from sugar—brown sugar or maple syrup, usually. That sweet kick works great with salmon or chicken.
If you’re active, you’ll burn it off fast. Nineteen minutes walking, or maybe nine running, covers one serving’s calories.
I’d use the glaze as a finishing touch. Just brush a little over meat or veggies for flavor, not a sugar overload.
Cheddar’s Bourbon Glaze
Equipment
- Saucepan
- Wooden spoon or whisk
- measuring cups/spoons
- Knife & cutting board (for garlic/onion)
- Fine mesh strainer (optional)
Ingredients
- 1 cup bourbon whiskey
- ½ cup brown sugar packed
- ½ cup soy sauce
- ¼ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup honey
- 2 tbsp Worcestershire sauce
- 1 small onion finely diced
- 3 garlic cloves minced
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp red pepper flakes optional for heat
Instructions
- Heat a saucepan over medium heat and add bourbon; simmer 2–3 minutes to cook off alcohol.
- Add onion and garlic; sauté until softened.
- Stir in brown sugar, soy sauce, ketchup, vinegar, honey, and Worcestershire sauce.
- Add black pepper, paprika, and red pepper flakes.
- Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until thickened.
- Strain sauce for a smooth glaze (optional).
- Brush onto steak, chicken, or salmon before serving
Notes
- Calories: 90
- Protein: 1g
- Carbohydrates: 18g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 390mg
- Sugar: 16g
