Bourbon Butter Basting Sauce Recipes

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

BOURBON-BUTTER SAUCE

Steps:

• Melt butter in a double boiler over simmering water.
• Add powdered sugar and salt and whisk until sugar is incorporated and sauce is smooth.
• Whisk in vanilla and bourbon.
• Immediately add the egg yolk and stir until well blended.
• Continue cooking, stirring constantly, until sauce heats through and thickens slightly.
• Serve immediately.

BOURBON CIDER MOP SAUCE

Steps:

• Melt the butter in a saucepan. Add the cider, sugar and pepper to bring to a boil. Remove the pan from the heat and stir in the bourbon. Correct the seasoning, adding salt, to taste.

BOURBON BUTTERSCOTCH SAUCE

Steps:

• In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm.
• Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.

BOURBON BUTTER BASTING SAUCE

Steps:

• 1. Melt the butter in a medium-size saucepan over medium heat. Add the cider, sugar, lemon juice, 1/2 teaspoon salt, and pepper. Increase the heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes.2. Remove from the heat and stir in the bourbon. Taste for seasoning, adding salt as necessary. The basting sauce keeps, covered in the refrigerator, for up to 1 week. Reheat over low heat before using.Makes about 2 1/2 cups

SEAFOOD BUTTER SAUCE AND BASTE

Steps:

• Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.

VERY BASIC BUTTER SAUCE

Steps:

• Stir cornstarch into water with whisk and set aside.
• Melt butter in medium saucepan.
• Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.
• Stir in butter flavoring and serve over hot pasta.

SAVORY BOURBON BUTTER

Steps:

• Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
• Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
• Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE

Steps:

• Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
• Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.

BOURBON BUTTER BASTING SAUCE

Steps:

• 1. Melt the butter in a medium-size saucepan over medium heat. Add the cider, sugar, lemon juice, 1/2 teaspoon salt, and pepper. Increase the heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes.2. Remove from the heat and stir in the bourbon. Taste for seasoning, adding salt as necessary. The basting sauce keeps, covered in the refrigerator, for up to 1 week. Reheat over low heat before using.Makes about 2 1/2 cups