Tested till perfect Bourbon Sauce

Bourbon Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

Recipe1 out of 5 based on 1 ratings.
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  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 2/3 cup 2/3cupwhipping cream
  • 1/4 cup 1/4cupbourbon
  • 1 tsp 1tsplemon juice
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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.)

Nutritional Information Per 1 tbsp (15 mL)

cal 86 pro 0 total fat 3g sat. fat 2g
carb 15g fibre 0g chol 10mg sodium 3mg

% RDI:

calcium 1 vit A 3
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