Bourbon Butter Sauce is so sinful – so rich and wonderful! This Bourbon Butter Sauce is absolutely great on cakes and ice cream.
A splash of bourbon is a welcome addition to both sweet and savory sauces as it adds a slight punch and a touch of elegance. What would New Orleans Bread Pudding be without the famous Bourbon Sauce? This sauce is considered a signature southern dessert sauce and an American classic which gets its name from Bourbon County, Kentucky, where most bourbon is made.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
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In a small saucepan over medium-low heat, combine butter, sugar, bourbon, nutmeg, and water; stirring occasionally until bubbly around the edges. Remove from heat. -
Off the heat, blend beaten egg into hot butter mixture.
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Return to heat; bring to a boil over low heat, stirring constantly. Cook 1 to 2 minutes or until thickened enough to coat the back of a spoon. Do not allow the mixture to simmer as the sauce will curdle. The Bourbon Butter Sauce should be soft, creamy, and smooth.
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Remove from heat and serve warm.
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NOTE: If made in advance, whisk and reheat before serving.
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Makes enough for 6 servings.
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* Use a good-quality bourbon.
Categories:
American Regional Foods Cajun/Creole Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes Dessert Recipes South Central