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Whiskey Sauce

Serve this sauce with Commander's Palace Bread Pudding Souffle.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, December 2001


  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/3 cup sugar
  • 1/3 cup bourbon


  1. Place cream in a small saucepan over medium heat and bring to a boil. Whisk together cornstarch and water; add to cream while whisking. Bring to a boil. Whisk; let simmer for a few seconds, taking care not to burn mixture on bottom. Remove from heat; stir in the sugar and bourbon. Stir until the sugar dissolves. Let cool to room temperature.


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