TGI Friday's and Jack Daniel's got together and came up with an amazing sauce. The whiskey and brown sugar help balance the flavors of this hearty sauce. Use it as a glaze on grilled or roasted meat, fish, or poultry. You can adjust the ingredients to taste.
1 teaspoon onion powder
1 tablespoon Tabasco sauce
2 tablespoons red wine vinegar
1/4 cup Jack Daniel's whiskey
2 cups brown sugar
1/4 cup water
4 beef bouillon cubes
2 tablespoons Worcestershire sauce
Combine the onion powder, Tabasco, red wine vinegar, Jack Daniel's, brown sugar, water, beef bouillon cubes and Worcestershire sauce in a saucepan.
Bring the mixture to a full rolling boil then reduce heat and simmer for 15 minutes until thickened.
Allow mixture to cool and use as a sauce on grilled meat or fish (great on salmon!). Store leftovers in the refrigerator for up to a week.
madmom007
For a sugar-free version, you can use a sugar substitute like erythritol or stevia, but begin with a smaller amount and adjust to taste.
Try adding minced garlic or onion for more flavor. You can strain the sauce before using so you get the flavor but not the texture.
Add a splash of your favorite hot sauce or crushed red pepper flakes for an extra kick if you enjoy spicy foods.
Brushing the sauce on during the last few minutes of grilling creates a nice caramelization without burning the sugars.
For additional flavor, try marinating your protein in some of the sauce before grilling or roasting.
Serve the sauce warm, but do not reheat it too quickly, as that can alter its flavor.
Try using it as a salad dressing by thinning it out with a little olive oil and vinegar.
You can also incorporate this sauce into recipes like baked beans or pulled pork for variety.
Always taste the sauce before using and adjust the seasoning as needed, especially if you've made substitutions.
You can substitute a different type of whiskey or bourbon, but the flavor will change. Each whiskey has its own unique notes that will influence the final taste of the sauce.
To increase the spiciness, add more Tabasco sauce or even a pinch of cayenne pepper. Conversely, to make it milder, reduce the amount of Tabasco or omit it entirely.
You can store the sauce in an airtight container in the refrigerator for up to one week.
Yes, the sauce can be frozen. Just let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to three months. Thaw in the refrigerator before using.
Use the sauce as a glaze for grilling or roasting, brushing it onto the meat or fish during the last few minutes of cooking for added flavor. You can also serve it as a dipping sauce.
To thicken the sauce further, let it simmer for a longer time or whisk in a small amount of cornstarch mixed with water until you reach the desired consistency.
You can prepare the sauce in advance. Make it up to a week before you plan to use it, store it in the refrigerator, and simply reheat it before application.
If you don't have red wine vinegar, you can use apple cider vinegar or white wine vinegar as substitutes; just keep in mind that the flavor will differ slightly.
Yes, while some alcohol will evaporate during the cooking process, a small amount may remain. If you're avoiding alcohol altogether, consider using a non-alcoholic whiskey alternative.
Saucepan: For combining and cooking the ingredients. It should be large enough to accommodate the volume of the sauce while allowing enough room for boiling and stirring.
Measuring Cups and Spoons: For measuring ingredients such as onion powder, Tabasco, brown sugar, Jack Daniel's whiskey, and water.
Wooden Spoon or Spatula: For stirring the mixture in the saucepan.
Storage Container: An airtight jar or bottle is recommended for storing the leftover sauce in the refrigerator.
Grilled Chicken: Use the Jack Daniel's sauce as a glaze for grilled chicken to add a sweet and smoky flavor.
Roasted Vegetables: Drizzle the sauce on roasted root vegetables like carrots and potatoes for a contrast of sweet and savory.
Pulled Pork Sandwiches: Mix the sauce into pulled pork for a tangy, sweet addition that complements the richness of the pork.
Glazed Salmon: Brush the sauce over salmon fillets before broiling for a caramelized finish, hitting the sweet notes against the fish's natural flavors.
Barbecue Meatballs: Mix the sauce into meatballs for a finger-licking appetizer that balances savory meat with the sauce's sweetness.
Baked Sweet Potatoes: Serve the sauce as a topping on baked sweet potatoes to create a sweet and savory combination that works well with the potato's natural sweetness.
Charcuterie Board: Offer the sauce as a dipping option for sausages or cured meats.
Chicken Wings: Toss fried or baked chicken wings in the sauce for a tasty dish that combines sticky, sweet flavors with the crispiness of the wings.
Taco Filling: Mix the sauce into taco meat for a unique flavor that adds both moisture and sweetness.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
September 7, 2020
I have doubled and tripled this recipe and froze the left over. It keeps very well does not freeze solid and its just as good as the day it was made. Have to leave tobasco out.
February 7, 2017
Made this with chicken nuggets for dipping. WOW! Can't waitto try it on salmon too.
I really want to make this in the UK. Can anyone tell me what the 'cup' sizes translate to in ml or other defined measurement? Many thanks :-)
1 US cup is 8 ounces or approx 237 ml
February 27, 2014
Do you just let your meat marinate in sauce or do you just pour over the meat?
October 23, 2013
Follow the other suggestions and it will turn out just like TGIFridays. I use it on pan-seared salmon all the time. It's our favorite sauce.
Love!!!! I used onion and caramelized them a bit first then added the Jack to deglaze. Next time I will cut Tabasco way down or eliminate it, but only because I don't remember the heat in this sauce. This is an awesome recipe!!!!
January 22, 2013
Made this the other night cause Hubby said he likes TGIF JD sauce. I only used 1 cup brown sugar. I will be making this sauce very often! He said it was perfect!!
July 12, 2012
this recipe is pretty accurate... I made changes as suggested (less brown sugar, added a little bit of garlic powder, and added some molasses) and came out damn near the same... thank you author!
May 16, 2012
Great recipe! Tastes almost the same as original one. I used just 1 cup of molasses and sauted onion in place of powder plus some garlic and it is fantastic!
December 8, 2011
This recipe is almost spot-on EXCEPT for the tobasco. The original TGI Friday's sauce does not have any heat whatsoever. So why is this in here? I foolishly followed the recipe to a T and included the 1 Tbsp... bad mistake. It was soooooo hot! I know at least one person in my house won't be able to eat this now. Exclude the Tobasco or use no more than 1 tsp. Other than that, it's perfect!
July 11, 2011
Amazing, tastes exactly like the real thing. Simply amazing. i used 2/3 of a cup of sugar, 2 stock cubes and half a tbsp of tobasco
December 22, 2010
First off, tell angelos714 at the beginning of the JD barbecue sauce recipe it states makes one cup. I followed all instructions(also adding bacon bits) and the results were outstanding.
May 16, 2010
I can't believe I just made Jack Daniel's sauce. Only 1 cup of brown sugar and ý tsp of Tabasco makes the difference. Saute some onions with Olive oil(1 tsp) then add the Jack D. Let it simmer for 12 min then add other ingredients. This totally rocks. My Rib eye was the bomb (^_^)
I made it with half the amount of the ingredients posted (it was for small dishes), and it turned out the beef buillon's taste was too strong (2 cubes), covering the rest of the materials. The sauce was ruined...
CAN SOMEONE PLEASE LET ME KNOW EXACTLY HOW MUCH BROWN SUGAR SHOULD I PUT IN IF IAM MAKING ONE CUP??????????? PLEASE!!!!!!PLEASE!!!!!!!!!!!! PLEASE!!!!!!!!!!!!!!!! IAM HAVING GUEST OVER TONIGHT AND I WANT TO MAKE THIS SAUSE BUT EVERYONE KEEPS SAYING THAT TO CUT DOWN ON THE BROWN SUGAR CAN SOME ONE LET ME KNOW HOW MUCH...?????????? ***ASAP*** THANKS EVERYONE
September 26, 2009
Tried it with some grilled chicken. The taste is definitely closer to the TGI taste than any other recipe I've found. I cut the brown sugar to 1 cup, like said before. And would cut the tabasco sauce a bit next time (though I used Louisiana sauce, which may have made a difference.) Awesome!
May 15, 2009
Much spicier than TGIFriday's and missing the sauted onions. Otherwise, comes very close to their sauce!
I haven't tried this yet but it sounds pretty good. The only thing I wonder about is that at my Friday's the sauce has chunks of onion or something in it. This recipe doesn't mention anything "chunky".
March 30, 2009
I too only used 1 cup of brown sugar and the full tabasco. We like things spicy so I kicked it up a bit more with some prepared horseradish at the end. It was a perfect balance to the sweetness. I served this dipping sauce with shrimp stuffed filet mignon. Delicious!
March 1, 2009
I wasn't sure of this recipe because of the ingredients. However, I followed the recipe exactly (including all the sugar)and it turned out great. Thank you.
January 31, 2009
excellent sauce - I didn't have any onion powder so I used dried onion flakes and it was very good. I have used it on fish, chicken breasts and beef, cooked them all on the grill.
November 24, 2008
This recipe is very close to the original. I've made it twice. I think it tastes more like Friday's sauce if you only use one cup of brown sugar and add 2/3 Cup of molasses, although it gets very thick when it cools.
July 3, 2008
I was VERY skeptical of this recipe. I have been looking online for a while. I just finished making this one and it was awesome! I believe it tastes just like Fridays, but I haven't had theirs in a while. Like most everyone, I tweaked it a bit with everyones suggestions. Ok, so what I did was take 1/4c. onion and sautee it in the pan. Then added the Jack with about 1tbsp of Olive Oil. I let this boil out some of the alcohol before I added everything else. Then I added everything else in no particular order. Simmered for about 20 minutes to make sure the alcohol was out. It turned out awesome! Also, only 1cup of brown sugar, and 1 tsp. of tabasco sauce was used.
May 19, 2008
Great recipe! A must for those that like Jack Daniel's sauce. Best to use 1 cup of brown sugar--2 is too much and will ruin your sauce. Add a garlic clove for an additional level of flavor.
December 3, 2007
Very easy to make and the flavor was very very close to TGI Fridays. It was a little bit more spicy then Friday's.
September 11, 2007
it was amazing and they key is add a little less brown suger trust me but it taste just like T.G.I. its worth the time it takes to make it
March 19, 2007
Sweet the kid love it on deep fried chicken wings, served in a bowl with cut up raw veggies. they dip the veggies in the sauce with the wings in the bowl. I put tablespoon of olive oil in sauce pan and saute a tp shaved onion and 1/2 minced garlic until garlic is golden brown, then deglaze pan with the Jack Daniels and let whiskey evap. add water and continue. the kids love it.
February 23, 2007
I followed the recipe and found it to be VERY spicy. I would definitely cut the Tabasco down to 1 tsp. Other than that I thought it was great!
January 30, 2007
I followed this sauce exactly to the recipe but it is very very sweet and not one I would recommend to try. It would ruin your steak or fish
December 13, 2006
O-SO-GOOD!!! I add garlic powder too!!
July 25, 2006
Very good recipe. Try adding half a small diced onion (saute first) and cutting back on the brown sugar. Overall, excellent replica.
June 14, 2006
Excellent.. yup everyone this is the one I used at my B day party .. <busted> :)
May 27, 2006
BAM!!!! this sauce was tight, almost exact to the restaurant. little less onion and brown sugar makes it a little better.....all in all a very good replica.
January 5, 2006
When I made this, it came out too spicy for my taste--I'm going to try again with only a teaspoon of Tabasco instead of a tablespoon. Everything else about this recipe is great--it is easy, tasty, and it uses ingredients I already had around the house. It was good on pork.
December 10, 2005
I just tried this recipe and if you plan on adding 2 cups of Brown sugar, you're just going to ruin a perfectly good dipping sauce. I added 1/2 cup of brown sugar instead of two cups and it was perfect. I have commited this recipe to memory and look forward to using it for the rest of my life. It's actually BETTER than the commercial version. Tri it. It's certainly worth the 15 minutes.
September 12, 2005
I've made this sauce on several occasions. Its absolutly great. I've even used it on eggs. This sauce is well worth the few minutes it takes to prepare. Be sure and not brush it on the meat will grilling, the sugar tends to carmelize very quick. Any leftover keeps well in the frig. and a few seconds in the microwave gets it ready for the next cookout. Its just a plain, spoon lickin good sauce.
March 14, 2005
My boyfriend really likes the Jack Daniel's sauce at T.G.I. Fridays but every time we go to our local restaurant we get really crummy service. Yesterday we made this sauce, and although the Jack Daniel's taste was a bit overpowering (I don't think 15 minutes is long enough to simmer out the alcohol), my boyfriend declared the sauce "pretty close" to the TGI Friday's version. This is quite high praise from him - he is very dyed-in-the-wool and particular about his tastes. Thanks for sharing!
February 23, 2005
I haven't really tried this recipe yet, which is why I used a 3 star (neutral) rating. I just bought some of this terrific sauce from one of the local Friday's restaurants (not cheap either) and I believe there is molassus, teriyaki sauce, and small chopped onions among the key ingredients. I'll try this one and see how close it comes.
October 3, 2004
We ate at TGIFriday's yesterday and the waiter there sent us to this site for this recipe. Very authentic...tastes exactly like the restuarant's. Thank you