A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bourbon Sauce
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- #12884
If you think bourbon sauce sounds decadent, you're right. Upgrade pies, cakes, and ice cream with this sweet, boozy drizzle.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
1 beaten egg
1/4 cup butter
1 cup sugar
1/4 cup water
1/2 cup bourbon whiskey
directions
Place the beaten egg in a heat-proof bowl and set aside.
Place the butter in a saucepan over medium heat. Let melt, stirring frequently.
Increase the heat to medium-high and add the sugar and water. Cook, stirring constantly, for 2 minutes or until the sugar has dissolved and the mixture is syrupy.
While whisking the egg vigorously, slowly add the sugar mixture in a slow stream to the egg in the bowl. Beat until incorporated.
Whisk in the bourbon.
Pour the warm sauce over your favorite desserts.
nutrition data
63 calories, 2 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
Do you need pasteurized eggs for this? It sounds so delicious!!
The boiling hot syrup cooks the egg safely (a common cooking technique) so you shouldn't need pasteurized eggs, but if it's a concern for you feel free to use them.
November 29, 2010
I made the bourbon sauce for Thanksgiving to top my Pecan pies. Delicious!!!
March 29, 2008
I added some whole peppercorns and instead dark brown sugar with some cracked pepper mixed , yum, yum!!!!!!!!!!!!