bourbon sauce

Categories
Emeril
Yield
4 servings
MeasureIngredient
½  Stick (4 tablespoons)
  Unsalted butter
½ cup Sugar
¼ cup Bourbon
Egg yolks

Melt the butter in a double boiler over simmering water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute.

Remove from the heat and drizzle in the egg yolks, whisking constantly.

Return the double boiler to the heat and continue whisking until the sauce is pale and slightly thickened, 3 to 4 minutes.

Spoon the sauce over the pudding and serve immediately.

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