Kentucky Bourbon Sauce

Recipe Ingredients

1 1/2 cups	355ml	Heavy cream
1 cup	237ml	Half-and-half
2 teaspoons	10ml	Pure vanilla extract
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Bourbon

Recipe Instructions

Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it's meant to be fairly thin.)

This recipe yields 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD - NETWORK

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