TGI Fridays Jack Daniel’s® Signature Burger Sauce

My husband raves about this sauce that comes on the Jack Daniel’s Burger at a restaurant called TGI Fridays. Being pregnant and not eating meat I decided to call and put in a to-go order for a side salad. When the TGI Fridays Hostess asked what kind of dressing I wanted, I mentioned that I was pregnant and it may seem like an awkward request but I would like to use the signature Jack Daniel’s sauce that comes on the Jack Daniel’s burger as my dressing. “Of course!” she says. I showed up to pick up the order and she put 2 sides of the sauce in there. Now I have this sauce where I can compare taste side by side to figure out how this is made. Luckily I had some help from Mr. Todd Wilbur better known for his versions of “Top Secret Recipes.” Between Todd & myself I will say that I came pretty darn close to the TGI Friday’s version. Make this a day prior to serving it as it does take time and it will thicken overnight in the fridge. Perfect on hamburgers, chicken or used as a dipping sauce for grilled shrimp. My husband says my version is a tad sweeter, that maybe not so much pineapple juice and brown sugar. If you don’t like it as sweet, we suggest 1 cup of brown sugar and half cup of pineapple juice instead of what is stated below.
1 head of garlic
1 Tbsp. olive oil
1 cup pineapple juice
¼ cup teriyaki sauce or teriyaki glaze
1 Tbsp. soy sauce
1.5 cups dark brown sugar
3 Tbsp. fresh squeezed lemon juice
3 Tbsp. minced white onion (chopped in food processor)
1 Tbsp. Jack Daniels Whiskey
1 Tbsp. crushed pineapple
½ tsp. cayenne pepper
1 Tbsp. Molasses
2 Tbsp. corn starch
Cut about ½-inch off the top of the garlic as well as a ½-inch off the bottom so the garlic sits flat. Remove some of the papery skin from the outside of the garlic but leaving enough so it doesn’t fall apart. Put garlic in a small baking dish and drizzle olive oil over it. Cover with foil. Bake in preheated 325 degree preheated oven for one hour. Remove garlic and let it cool until you can pick it up with your bare hands
In a medium sized saucepan, combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar over medium/high heat. Stir occasionally until mixture comes to a boil then reduce heat until mixture is just simmering
Squeeze the sides of about 4-5 garlic cloves until the roasted garlic squeezed out leaving the papery skin out. Measuring in 2-3 teaspoons. We like garlic so I used closer to 3. Whisk it in to combine with the sauce
Add all remaining ingredients to the pan and stir: lemon juice, white onion, whiskey, crushed pineapple, molasses, cayenne pepper, and corn starch. Whisking every 5 minutes or so while it continues to simmer
Let mixture simmer for 50-60 minutes as the sauce is reducing to about half its original capacity. It will begin to get thicker and syrupy. If it doesn’t, don’t worry. Don’t turn your heat up. The simmering helps it thicken. Taste as you go. You might want it a little spicier or a little sweeter. Adding in a dash more of brown sugar or cayenne peppers. Once you put the sauce in a canning jar and place it in the refrigerator overnight, it will become thick
Makes 1.5 – 2 cups of glaze
Inspired by: T.G.I Friday’s Restaurant
Recipe slightly adapted: Todd Wilbur TOP SECRET RECIPES