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Bourbon Sauce

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

  1. 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.
TagsSauceDessertBourbonWhiskeyAlcoholBeveragesGluten FreeNut FreeCookbooks
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