A delicious root beer glaze perfect for any kind of meat, with just a little kick to offset the sweetness. Made using root beer extract, but you can use room temp root beer instead.
Combine all ingredients, except butter, in a medium saucepan over medium heat and whisk thoroughly to combine.
Bring to a boil, then reduce heat to medium-low to simmer.
Simmer until mixture reduces by half and coats the back of a spoon, stirring occasionally.
Remove from heat and stir in cold butter until fully melted incorporated.
I felt like the sauce needed a little kick, so I added cayenne, but feel free to omit if you so choose.
Save this recipe to your collection
Sign up free
Discussion