Bourbon Sauce

Name: Bourbon Sauce
Yield: Makes 2 cups sauce
Ingredients: 1/2 pound (2 sticks) unsalted butter, cut into tablespoons; 1 cup firmly packed dark brown sugar; 1/2 cup heavy cream; 2 tablespoons bourbon

January 24, 2012

Try this with Chocolate-Pecan-Bourbon Pie (page 83).

Recipe information

Yield
Makes 2 cups sauce

Ingredients

1/2 pound (2 sticks) unsalted butter, cut into tablespoons

1 cup firmly packed dark brown sugar

1/2 cup heavy cream

2 tablespoons bourbon

Preparation

Step 1
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.
Step 2
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.

Cover of the cookbook Perfect Pies by Michele Stuart, featuring a blackberry key lime pie.

From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.

TagsSauce Dessert Bourbon Whiskey Alcohol Beverages Gluten Free Nut Free Cookbooks

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