• Cooking Time: 8
  • Servings:
  • Preparation Time: 10


  • 3 tablespoons unsalted butter
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 3 tablespoons cider vinegar
  • 1/2 cup whole-grain mustard
  • 1/4 cup Dijon mustard
  • 3/4 cup peach jam or preserves
  • 1 tablespoon bourbon
  • 1/2 teaspoon kosher salt


  • Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
  • Cook's Note: The bourbon is stirred in at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.


Categories: Marinade/Rub 

Author Credit: Meredith

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