Eosinophilic Esophagitis Friendly Maple Bourbon Glaze
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- ¾ cup pure maple syrup
- ⅓ cup bourbon
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the maple syrup, bourbon, apple cider vinegar, Dijon mustard, garlic powder, smoked paprika, black pepper, salt, and cayenne (if using) in a small saucepan. Whisk until smooth.
- 2
Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer over medium-low heat. Cook, stirring occasionally, for 10–12 minutes, until the glaze has reduced by about one-third and coats the back of a spoon — a finger drawn through the coating should leave a clean line. Watch closely in the final 2 minutes, as the maple syrup can scorch quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!