The Glaze Craze: 3 Delicious Barbecue Glaze and Sauce Recipes for Your Grilled Meat

You don't need fancy ingredients to make a delicious barbecue glaze. The truth is that you can experiment with ingredients that you already have in your kitchen and still make the best sauce to flavor your grilled meat.

Here are 3 must-try glaze and sauce recipes for your barbecue that you will absolutely love:

Honey-Mustard Spicy Glaze

What you need:

1 small onion, minced
1 1/2 cups honey
1 cup Dijon mustard
1/4 cup crushed red pepper flakes
1/2 cup cider vinegar
2 tbsps. olive oil
1 tsp. Cajun seasoning
1/2 tsp. salt
Black pepper to taste
In a medium saucepan, heat olive oil over medium-high heat before adding onions. Sauté until tender, about 4-5 minutes. Stir in honey, mustard, red pepper flakes and vinegar, then season with Cajun seasoning, salt and black pepper. Simmer for 5-6 minutes and stir occasionally to blend ingredients well. Use as a glaze or dipping sauce for any kind of grilled meat.

Peach Barbecue Glaze

What you need:

2 cups peach preserve
3 tbsps. extra-virgin olive oil
2 tbsps. soy sauce
1 tbsp. Dijon mustard
1 tbsp. finely chopped garlic
Salt and ground black pepper to taste
Combine peach preserve, olive oil, soy sauce and Dijon mustard in a medium bowl. Add garlic then season with salt and ground black pepper. Mix well until ingredients are well-blended. Use as a glaze and brush on meat during the last 5-6 minutes of grilling.

Caramel and Lime Meat Glaze

What you need:

2/3 cup hoisin sauce
1/2 cup granulated sugar
1/2 cup rice wine vinegar
1/2 cup water
1/4 cup chili garlic sauce
3 tbsps. lime juice
1 tbsp. soy sauce
1 tbsp. toasted sesame oil
2-inch fresh ginger, sliced into 5 pieces
To make the caramel, bring granulated sugar and water to a boil over high heat in a saucepan. When the sugar has dissolved, reduce the heat to low. When the mixture begins to turn dark tan around the edges of the saucepan, remove from heat, stir, then add rice wine vinegar. Bring the pan back to the stove and heat mixture over medium-low heat. Stir until clumps of caramel have dissolved. Add hoisin sauce, chili garlic sauce, lime juice, soy sauce, sesame oil and ginger pieces. Stir constantly until well-blended and the mixture has reduced by 1/3 in volume. The glaze can be used on any type of meat for grilling.


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