Name: Bourbon Sauce
Yield: Approximately 4 cups (960 ml)
Ingredients: 1 tablespoon (15 ml) vanilla extract; 1½ cups (360 ml) heavy cream; 6 egg yolks (½ cup/120 ml); 4 ounces (115 g) granulated sugar; ¾ cup (180 ml) bourbon whiskey

Preparation info

Approximately
4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

6 egg yolks (½ cup/120 ml)
4 ounces (

Method

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