Bourbon Sauce
Servings:
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) | - |
| cal | 86 |
| pro | trace |
| 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% |
-
1-1/2 cups (375 mL) granulated sugar
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) bourbon
1 tsp(5 mL) 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
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