Bo Friberg

Bourbon Sauce

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 6 egg yolks (½ cup/120 ml)
  • 4 ounces (115</

Method

  1. Whip the egg yolks and sugar together just to combine. Whisk in the bourbon. Place over simmering water and whisk constantly until the mixture has thickened to the ribbon stage. Remove from the heat and whip until cold. Add the vanilla.
  2. Whip the heavy cream until thickened to a very soft consistency. Stir into the yolk mixture. Adjust the consistency as desired