Bourbon Sauce

  • Yield: Makes 1 1/4 cups
Bourbon Sauce

Photography: Lisa Hubbard

Source: Martha Stewart Living, November 2005


  • 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


  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.


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