Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2.00 cup | half-and-half |
| ⅓ cup | sugar |
| 2.00 tablespoon | cornstarch |
| 3.00 tablespoon | water |
| 1 \N | whiskey; to taste |
In a small saucepan slowly heat half-and-half and sugar. In a small bowl whisk cornstarch with 3 tablespoons water. Slowly stream cornstarch into hot mixture, stirring constantly. Cook 2 minutes, stirring constantly. Sauce will thicken; thin slightly, if necessary.
Add whiskey, to taste. Keep warm until ready to serve. This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-070 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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