Bourbon Sauce for Desserts
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
at room temp |
|
| 1 | cup |
sugar
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
cream
heated |
|
| ½ | cup |
bourbon whiskey
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
at room temp |
|
| 237 | ml |
sugar
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
cream
heated |
|
| 118 | ml |
bourbon whiskey
|
*
|
Directions
In a small bow, with a hand mixer or whisk, cream butter and sugar.
Transfer to the top of a double boiler and place over, but not touching simmering water.
Beat in egg yolks an salt. Slowly add hot cream and stir until thickened. Add Bourbon and stir until an even consistency is obtained. Keep warm.
- Serve over any dessert pudding, ice cream, or poundcake.
