Measure out all ingredients and equipment before you start cooking to ensure smooth preparation.

Heat the small saucepan over medium heat for about 1 minute.

Add the unsalted butter and brown sugar, stirring constantly for 1–2 minutes until the sugar dissolves and the mixture is smooth.

Slowly pour in the bourbon whiskey while stirring, allowing the alcohol to cook off for about 1 minute as the mixture bubbles.

Whisk in the Dijon mustard, apple cider vinegar, and soy sauce until fully combined and smooth.

Stir in the black pepper, salt, and garlic powder. Taste and adjust seasonings if necessary.

Reduce heat to medium-low and let the glaze simmer for 3–5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.

If you prefer a thicker glaze, whisk together the cornstarch and water to form a slurry, then stir it into the simmering glaze until it thickens immediately.

Remove from heat and let the glaze cool for a few minutes. Taste again and adjust flavor with additional vinegar, mustard, or salt if needed.

Allow the glaze to cool to room temperature before brushing onto meat or vegetables for best adhesion and glossy finish.