Bourbon Sauce

Rating: 3.26 stars
138 Ratings
  • 5 star values: 23
  • 4 star values: 30
  • 3 star values: 51
  • 2 star values: 28
  • 1 star values: 6

Drizzle this sauce over our Chocolate-Ginger Cake.

Martha Stewart Living, November 2005

Gallery

Credit: Lisa Hubbard

Recipe Summary

Yield:
Makes 1 1/4 cups
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Ingredients

Directions

  • 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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Reviews (3)

138 Ratings
  • 5 star values: 23
  • 4 star values: 30
  • 3 star values: 51
  • 2 star values: 28
  • 1 star values: 6
Anonymous
Rating: Unrated
09/19/2009
Re: Alcohol Remaining http://www.ochef.com/165.htm
Anonymous
Rating: Unrated
10/27/2008
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.
Anonymous
Rating: Unrated
11/21/2007
What can I substitute the bourbon for to make this alcohol-free?
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