Bourbon Sauce

The Bourbon Sauce Recipe Try this with Chocolate-Pecan-Bourbon Pie.

Makes 2 cups sauce

½ pound (2 sticks) unsalted butter, cut into tablespoons
1 cup firmly packed dark brown sugar
½ cup heavy cream
2 tablespoons bourbon

In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is completely dissolved and turns light brown. Slowly whisk in the cream, and then the bourbon.

Use the Bourbon Sauce immediately or let it cool to room temperature. Pour it into an airtight storage container and refrigerate. Refrigerated sauce will keep for about 1 week.

Bourbon Sauce
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