Recipe Archives->Sauces->Bourbon Sauce 01

Bourbon Sauce

1 1/2 cups milk
1/3 cup sugar
4 egg yolks
2 tablespoons bourbon
1 teaspoon vanilla extract

In a medium nonreactive saucepan, combine the milk and sugar.
Bring to a boil over moderate heat.

Beat the egg yolks in a small bowl until liquified.  When the milk
boils, gradually whisk 1/3 of it into the yolks.  Return the
remaining milk to a boil over low heat and whisk in the yolk mixture.
Cook, whisking constantly, until the sauce thickens, 1 to 1 1/2
minutes; do not let boil.  Immediately remove from the heat.

Whisk the sauce constantly for 1 minute to cool.  Strain through
a fine sieve into a bowl and whisk for 30 seconds.  Stir in the
bourbon and the vanilla.  Serve warm.

Printable version: bourbon-sauce01.txt.