Bourbon Cream Sauce
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1⁄2 teaspoon garlic, chopped
- 2 teaspoons tomato paste
- 2 cups heavy cream
- 1 beef bouillon cube, crushed
- 2 ounces Bourbon
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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RECIPE SUBMITTED BY
seahorse73
Ossining, NY