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Bourbon Sauce

  • yield: Makes 1 1/4 cups
Photography: Lisa Hubbard

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Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 large egg yolks
  • 1 cup packed dark-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup good-quality bourbon

Directions

  1. Step 1

    Put butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on a candy thermometer, about 7 minutes.

Source
Martha Stewart Living, November 2005

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Reviews (3)

  • 19 Sep, 2009

    Re: Alcohol Remaining

    http://www.ochef.com/165.htm

  • 27 Oct, 2008

    WOW! LONG TIME AND NO ONE HAS ANSWERED? WELL WHEN YOU COOK, WITH BOURBON OR ANY OTHER LIQUOR, THE ALCOHOL GOES UP WITH THE STEAM AND LEAVES ONLY A DELICIOUS FLAVOR, SO YOU DON'T HAVE TO WORRY. I COOK WITH VARIOUS WINES ETC. BUT HAVE NEVER TAKEN ANY WINE OR OTHER ALCOHOL TO MY LIPS UNTIL AFTER IT IS COOKED.

  • 21 Nov, 2007

    What can I substitute the bourbon for to make this alcohol-free?