Bourbon Cream Sauce
- 1/2 tbsp Butter – Block
- 1/2 cup Shallots
- 1/4 cup Jim Beam Bourbon
- 1/2 tbsp Chicken Stock
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Salt
- 1/4 cup Bacon – cooked and chopped
- 1 quart Heavy Whipping Cream or half and half
- 1/2 tsp Ground Black Pepper
- 1/4 cup Liquid Roux – as needed (made by melting butter in pan and adding equal amount of flour to make a paste – then thinning with milk or water)
Heat butter in sauce pan. Sauté shallots in butter until lightly browned. Add cream, chicken stock, rosemary, thyme, salt, pepper and chopped bacon. Simmer for 15 minutes. Thicken as needed with liquid roux. Add bourbon and continue to cook a few minutes more.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.