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Emeril's whiskey sauce goes great with fruitcake, especially Creole Christmas Whiskey Fruitcake.

Prep Time: 10minutes

Cook Time: 10minutes

Total Time: 20minutes

Ingredients:

  • 3 cups heavy cream
  • 1/2 cup bourbon
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 Tablespoons cornstarch

Preparation:

Combine 2-3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Serve with Creole Christmas Fruitcake.

Yield: 3 cups

Recipe Source: Creole Christmas Cookbook by Emeril Lagasse (William Morrow)
Reprinted with permission.

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