Use this sauce in the recipe for Peach and Praline Bread Pudding with Bourbon Sauce.
In a saucepan over medium heat, blend the butter and the sugar for 3 to 4 minutes. Remove from heat and add the egg yolks to the hot mixture. This will cook them sufficiently.
Gradually add the bourbon, stirring constantly. The sauce will thicken as it cools.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.