Fridays Jack Daniels Whiskey Sauce

Fridays Jack Daniels Whiskey Sauce

17 reviews, 4.7 star(s). 94% would make again

Ready in 1h

Try this Fridays Jack Daniels Whiskey Sauce recipe, or contribute your own.


1 1/3 c Dark brown sugar
1 tb Jack Daniels Whiskey
2/3 c Water
1 c Pineapple juice
3 tb white onion; Minced
1 tb Crushed pineapple
1/4 c Kikkoman teriyaki sauce
1 tb Soy sauce
1 head garlic
1 tb olive oil
3 tb Lemon juice
1/4 ts Cayenne pepper

Original recipe makes 1



Heres a recipe that you wont find in any books. The producers of the Oprah Winfrey Show asked me to crack this one just for the show that airs sometime in June. Introduced in April of 1997, this glaze has become one of Fridays best-selling new items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isnt on the menu). This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat, but if youre grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side. 1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325? oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. 4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesnt boil over. Makes 1 cup of glaze. ( T.nt (sdm-marked) by Germaine Perry Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by mail from texi on Sep 07, 1997

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Calories Per Serving: 1482 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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pbirk614 3y ago

one of my favorites would give it a 10
fortmyersbeachchef76 3y ago

Scrumptious. I made double batch and let it cook down for two hours. Yum yum in my tum tum.
Vecero 3y ago

I used to work at Fridays and this is pretty dang close! Love it! Great on a flat iron steak!
Jimanda441 4y ago

Can take longer to simmer down and not quite as good as tgis but still one of my favourite homemade sauces! A must try
briggsy91 4y ago

Fantastic I try it at home and it's pretty the same like at Fridays ,thanks .
Thelupocook 4y ago

We loved it !
robby1963 5y ago

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