Bourbon Cream Sauce

"Taken from Chef2Chef Recipe Clude"
 
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Ready In:
1hr
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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 careful, the bourbon will ignite, if it doesn't, light it with a match.
  • The alcohol will burn off quickly, in about 1 minute.
  • Once the flame has dminished, add the cram and reduce it by half over medium heat.
  • It should boil the whole time.
  • Stir often.
  • The finished sauce will have a light pink shade to it and should coat the back of a spoon.

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Reviews

  1. What a wonderful sauce. My picky family really enjoyed it. I did make a few variations, 2 tsps garlic and chicken instead of beef bouillon. I was pleasantly surprised how easy it was to flame the bourbon. I served it over lobster/crab pasta. It was wonderful.
     
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Tweaks

  1. What a wonderful sauce. My picky family really enjoyed it. I did make a few variations, 2 tsps garlic and chicken instead of beef bouillon. I was pleasantly surprised how easy it was to flame the bourbon. I served it over lobster/crab pasta. It was wonderful.
     

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