Bourbon Sauce

This simple, delicious bourbon sauce is very quick to make and can be made ahead because it keeps very well. It is delicious with bread pudding, over ice cream, or drizzled on fresh fruit ( particularly peaches!) Whip up this quick topping for a delightful addition to your desserts.

The Recipe

by volume                                         by weight

4 tablespoons butter                56 grams butter

1/2 cup brown sugar                 99 grams brown sugar

2 egg yolks                                    36 grams egg yolks

2 tablespoons water                28 grams water

4 teaspoons bourbon              37 grams bourbon



Melt the butter with the brown sugar over medium heat.

Add the water and egg yolk and whisk constantly until the mixture begins to simmer and thicken. Remove from the heat and add the bourbon and whisk until completely smooth.



If you don’t like the taste of bourbon you can certainly add a different alcohol to this sauce – rum would be a great change as would cognac. If you prefer to leave out the alcohol all together, substitute vanilla or almond extract which will replace the richness of flavor of the alcohol.

This sauce stores extremely well in the refrigerator. Because it contains butter, it will thicken and be spreadable. Just warm briefly and whisk to restore it to a sauce consistency.

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