Bourbon Sauce
12 people added this to their Recipe Box
This recipe makes 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) | - |
| cal | 86 |
| pro | 0 |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1 |
| vit A | 3 |
Ingredients
- 1-1/2 cups granulated sugar
- 2/3 cup whipping cream
- 1/4 cup bourbon
- 1 tsp lemon juice
Preparation
In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 6 minutes.
Holding pan at arms-length and averting face, add cream; whisk until smooth. Whisk in bourbon and lemon juice. Return pan to heat; simmer for 4 minutes. (Make-ahead: Let cool; refrigerate in airtight container up to 1 week. Re-warm to liquefy.)
Holding pan at arms-length and averting face, add cream; whisk until smooth. Whisk in bourbon and lemon juice. Return pan to heat; simmer for 4 minutes. (Make-ahead: Let cool; refrigerate in airtight container up to 1 week. Re-warm to liquefy.)
Source : Canadian Living Magazine: April 2005
- Keywords : Make-Ahead; Condiments/sauces; Simmer; Whiskey; Cream;
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