Bourbon Sauce for Desserts

Title:
Bourbon Sauce for Desserts

Yield:
3 Servings

Categories:
Sauces,
Alcohol




Ingredients:





   1/2 c  Butter (at room temp.)


     1 c  Sugar


     4    Egg yolks, beaten


          Pinch of salt


     1 c  Cream, heated


   1/2 c  Bourbon






 1.  In a small bow, with a hand mixer or whisk, cream butter and sugar. 2.


 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. 3. Serve over any dessert pudding, ice cream, or


 poundcake.


 


 ~adapted from "Bluegrass Winners," by the Garden Club of Lexington, Ky.


 published in Chicago Tribune Magazine, 6/11/93


 


 posted by BUD


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini