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Bourbon Sauce
Bourbon Sauce
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 1 Sep 1993 20:29:03 GMT
Of course you don't have to use bourbon. Substitute
any liqueur you like. Or leave out the liquor and double the vanilla.
Bourbon Sauce
1
1
4
2
1
1/2 cups milk
/3 cup sugar
egg yolks
tablespoons bourbon
teaspoon vanilla extract
In a medium nonreactive saucepan, combine the milk and sugar. Bring to a
boil over moderate heat.
Beat the egg yolks in a small bowl until liquified. When the milk boils,
gradually whisk 1/3 of it into the yolks. Return the remaining milk to a
boil over low heat and whisk in the yolk mixture. Cook, whisking constantly,
until the sauce thickens, 1 to 1 1/2 minutes; do not let boil. Immediately
remove from the heat.
Whisk the sauce constantly for 1 minute to cool. Strain through a fine
sieve into a bowl and whisk for 30 seconds. Stir in the bourbon and the
vanilla. Serve warm.
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/bourbon-sauce.html [12/17/1999 11:45:23 AM]
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