Bourbon Sauce - Chicagoland Sportbikes
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The CLSB Kitchen Here ya go ladies and gents, the long awaited cooking forum is open for all to enjoy. Gather around the stove and marvel at Tony's Chili.

 
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post #1 of 1 (permalink) Old 11-23-2008, 09:28 AM Thread Starter
Eat a bag o' dix!
 
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Join Date: Apr 2008
Location: Oklahoma
Posts: 8,018
Location: Oklahoma
Sportbike: ratty one
Years Riding: a few days
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Bourbon Sauce

1lb Butter (Make sure you use real butter people)
2lb Sugar (1qt will work if you dont have a scale)
1c Water
5 Egg Yolks
1/2c Bourbon
1tsp Vanilla

This makes a alot, about 1 1/2 quarts. Cut the recepie in half if you like.


I always use a stand mixer with the splash guard on, if you do not have one be super careful. Maybe have someone help for the last part, it only takes a minute.

In the mixer bowl put the yolks, bourbon, and vanilla in and give it a quick spin to mix all three and break the yolks (20sec on high).

In a large sauce pan or saute pan add the butter, sugar, and water. Turn the heat on high and stir with a WHIP/WHISK. After the butter melts turn heat down to medium-high. Stir constanly and heat mixture to soft ball stage. Which is 240 degrees if I remember correctly (candy thermometer) or you can use your eyes(what I do). The mixture will come together and be golden. After a few minutes will have a brown tint and start to pull away from the edges while stirring. Its ready, if you wait too long it will start to get too dark and the mixture will be no good and pass that it will burn.

Reminder: You cannot leave the stove mixture unattended. The process happens relatively fast and burns fast at the end. Also this mixture is very hot (240 duh). Don't get any on you, it will stick to you and make you cry like a bitch and burn the shit outta you.

Now turn the mixer on high and slowly add the stove mixture. A steady stream is perfect and this is why I use splash gaurd. When all the mixture is added you are finished. Also you dont have to refridgerate this but cover it for sure. Good for a week. It will be a little thick in the container after it cools but loosens fast when you pour it on a hot dessert. Or you could put a little in the microwave and put it on whatever you want.

Enjoy

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Last edited by trkyleg; 11-23-2008 at 09:30 AM.
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