Bourbon Cream Sauce
This recipe was written to go with a pecan crusted veal chop. It is wonderful with red and white meats. If you want to serve it with grilled chicken breasts, just use a chicken bouillon cube instead of beef.
Serves 4
Preparation Total: 15
Ingredients:
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 each bouillon cube, beef, crushed
2 ounces bourbon whiskey
In a non stick skillet over low heat combine the olive oil, garlic, tomato paste and the crushed bouillon cube.
When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.
BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute.
Once the flame has diminished, add the cream and reduce it by half over medium heat.
It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.
Serves 4
Preparation Total: 15
Ingredients:
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 each bouillon cube, beef, crushed
2 ounces bourbon whiskey
In a non stick skillet over low heat combine the olive oil, garlic, tomato paste and the crushed bouillon cube.
When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.
BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute.
Once the flame has diminished, add the cream and reduce it by half over medium heat.
It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.
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