Bourbon Sauce


  • 2 cups heavy cream
  • 1/2 cup granulated sugar, divided
  • 1 vanilla bean, split lengthwise
  • 4 jumbo egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp bourbon 


  1. Bring heavy cream, 1/4 cup sugar and vanilla bean to a simmer in a small or medium-sized sauce pot.
  2. In a mixing bowl, whisk the egg yolks and other 1/4 cup sugar together until frothy.
  3. While stirring, slowly add about 1/2 of the heavy cream mixture to the eggs.  Stir together gently.  Pour the egg mixture into the pot of remaining heavy cream.  Continue to cook over medium-low heat until the mixture thickens and coats the back of a spatula or spoon.
  4. Stir in the vanilla extract and bourbon and remove from heat.  Pour the mixture through a strainer into a container.  Place the container of bourbon sauce in an ice bath until cool.
  5. Either use the sauce immediately, or store in the fridge until ready to use.  If stored in the fridge before use, re-heat in the microwave at 10 second intervals on 50% power until thinned and slightly warm.