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Copycat Bennigan’s Guinness Glaze

5 from 6 votes

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A take on the restaurant classic Irish stout glaze. Use it on meats or as a finishing sauce!
A spoon dripping Copycat Bennigan's Guinness Glaze into a glass pot

Copycat Bennigan’s Guinness Glaze can be used as a sauce for just about anything! Chicken, steak and beef, pork, and vegetables. Use it either as a drizzle or douse your food with it!

A spoon dripping with glaze from a small pot

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There is only a handful of Bennigan’s left and when they were more prevalent, I only remember being there a few times.

But I DO remember the Guinness glaze that they used on burgers and their blue cheese chips. And it was SO good!

Now with this Copycat Bennigan’s Guinness Glaze you can bring their famous sauce home and add it to your favorite meals. It is a great condiment to use for St. Patrick’s Day!

And having a copycat sauce recipe that you loves is so fun to use on a bunch of different recipes. I also love keeping some Copycat TGI Friday’s Whiskey Glaze handy!

Copycat Bennigan's Guinness Glaze in a small glass container

Ingredients Needed

Here is what you need to make this glaze:

  • Guinness
  • Onion
  • Brown Sugar
  • Honey
  • Ground Red Pepper
  • Cornstarch
  • Salt
  • Black Pepper
  • Oil
A spoon full of Copycat Bennigan's Guinness Glaze from top view

Instruction Overview

Making the sauce is very, very easy but does take a little time for it to reduce on the stove and then chill in the refrigerator.

Use a pot that is larger than a stock pot because the mixture will bubble up. The larger pot means less worries about it spilling over (my first batch spilled over when I literally walked 3 FEET away and was watching it, and then I had hard sticky sugar all over my stove).

Sautee the onions, add the seasonings and then the liquids.

Let it simmer and thicken up for 30-45 minutes. You want it bubbling so it thickens, but not such a rapid boil that it grows and spills everywhere. At this point, it will not be super thick as the sugars need to cool for it to thicken. If you let it get really thick at this point, it will be pretty much rock hard when it cools off.

So pour it in a gar or glass container (16 ounce mason jars are perfect as this makes 2 cups of glaze) and let it chill, ideally overnight in the refrigerator. When cooled, the consistency will be similar to honey.

Using the Glaze

When you use the Irish stout glaze, if the food is hot, the glaze will thin out again. So keep this in mind with how you plan to use it.

Also, since there is so much sugar in it, it burns easily. So if grilling, baking, or anything else with long or high heat exposure, it is best to add it at the end or after cooking altogether to prevent the burn from happening.

I like to just spoon it like a finishing sauce over my Guinness Corned Beef!

Top view of the sauce in a glass pot
Pin of a spoon dripping Copycat Bennigan's Guinness Glaze into a glass pot with title at bottom
A spoon dripping Copycat Bennigan's Guinness Glaze into a glass pot

Copycat Bennigan’s Guinness Glaze Recipe

A take on the restaurant classic Irish stout glaze. Use it on meats or as a finishing sauce!
Cook Time: 45 minutes
Refrigeration Time: 8 hours
Total Time: 8 hours 45 minutes
Course: Condiment
Cuisine: American, Irish
Servings: 2 cups
Calories: 865kcal

Ingredients

Instructions

  • In a medium pot, heat the oil over medium high heat. (The mixture will bubble a lot so go larger than a saucepan for ease).
  • When the oil is warm, add the onion and cooked until soft and translucent, approximately 5 minutes.
  • Add the salt, black pepper, ground red pepper, and cornstarch and stir to combine. (Yes, this seems like a lot of salt and spice, but it works, I promise).
  • Add the Guinness, sugar, and honey. Let the mixture come up to a simmer and reduce heat to medium.
  • Let the sauce continue to cook and thicken until similar in consistency to heavy cream. This will take 30-45 minutes.
  • Pour into a jar or glass container and refrigerate after cooling slightly. Let it refrigerate ideally overnight to fully cool and thicken. The glaze will thicken much more when cool, and should then resemble the consistency of honey.

Notes

You can also use a full can, but the cans are larger in quantity. It will just take longer to reduce down as there is more liquid.
When you put the glaze on something hot, it will thin out again so be careful when using on an open flame.
If using for grilling, baking, etc, it is recommended to use the glaze at the end or when removed as the sugar in the glaze will easily burn.
If reduced properly, this batch of glaze fits perfectly into a 16 ounce mason jar.

Nutrition

Calories: 865kcal | Carbohydrates: 210g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 3532mg | Potassium: 316mg | Fiber: 2g | Sugar: 204g | Vitamin A: 416IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 2mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
By on March 18th, 2020

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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6 thoughts on “Copycat Bennigan’s Guinness Glaze”

  1. 5 stars
    I used Arrowroot instead of cornstarch and let it simmer a bit more so I didn’t have to wait until next day to use it! hubby says it’s super sweet. maybe cut the brown sugar and honey back a bit but the spices were spot on! will absolutely make again!

    Reply
    • Great news, Michaela! If you cut back on the sugar, you will need to add more arrowroot or another thickener as the sugar is what makes it thick like a glaze.

      Reply
    • Hi Elizabeth,

      Yes, you can use 3 teaspoons of flour instead. Cornstarch and flour are both thickeners and help make the sauce thicker and not runny. You can also skip it, but it will be very thin.

      Reply
  2. Thank you for the awesome recipe!!! Sorry, I may have missed it but how long will it last in the refrigerator?

    Thank you!

    Reply

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