Dijon Bourbon Marinade

RECIPE FORUM Your Favorite Recipes
1

1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
3 Tablespoons Dijon mustard
3 Tablespoons bourbon
1/2 teaspoon garlic powder

Whisk together until blended very well and pour over meat. Refrigerate it for 6 hours or overnight.

2

INGREDIENTS

1/4 C. bourbon

1/4 C. firmly packed dark brown sugar

1/4 C. lite soy sauce

6 pearl onions, minced

1/4 C. Colman’s Dijon mustard

1 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. Worcestershire sauce

1/2 tsp. white pepper, or to taste

4

I would think the same as mine: Whisk together until blended very well and pour over meat. Refrigerate it for 6 hours or overnight.

I have found that using more bourbon does not make it better. Actually if you use too much it overpowers the marinade and mostly what you taste is bourbon.

6

I suspect you know why they call it spam. I ate a lot of Spam as a kid because we were poor and it was cheaper than real meat, and I still like it occasionally. If you are not aware they are making new flavors now, and I particularly like the turkey, black pepper, bacon and hickory smoked.