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Bourbon Sauce

139

Drizzle this sauce over our Chocolate-Ginger Cake.

  • Yield: Makes 1 1/4 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2005

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. 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.

Reviews Add a comment

  • g1nge
    19 SEP, 2009
    Re: Alcohol Remaining http://www.ochef.com/165.htm
    Reply
  • SOMERSIZING
    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.
    Reply
  • imheya
    21 NOV, 2007
    What can I substitute the bourbon for to make this alcohol-free?
    Reply