14 August, 2005
Bourbon Cream Sauce
Posted in : Recipes, Sauces on by : SpiceGuy
This sauce, a favorite of mine to top nut encrusted fish or chicken, is also excellent on roasted potatoes, veggies, or drop a dollop on a pile of seasoned/buttered pasta.
Ingredients:
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 bouillon cube, beef, crushed(experiment with other flavors)
2 ounces bourbon whiskey
In a non stick skillet over low heat combine the olive oil, garlic, tomato paste, and the crushed bouillon cube. When the olive oil and tomato paste have blended and begin to bubble, add the bourbon. BE VERY CAREFUL because the bourbon should and will ignite. If it doesn’t, light it with a match. The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat.
It should boil lightly the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon. When it does, remove from heat. Use soon.