Whiskey Sauce

When I say something I create/cook has been ‘boho’d’  I mean…

 

…that I’ve taken an ingredient or ingredients, a recipe, or maybe not, and re-cycled and twisted it to something I think is even better and more audacious than the original.  Now, that’s not to say that what I start with, as in someone else’s recipe, is not great…far from it in this case!  This recipe for sauce, which I didn’t have to ‘boho’ at all other than adding a little more whiskey, came from the L.A. Times Test Kitchen.  I was looking for a really great bread pudding sauce…something that would woweee me, have some unique features about it, and one that I thought I could put my own spin on!  And, in this case, it was marinating the strawberries in whiskey and then dousing them with the whiskey sauce, then letting them sit for hours!  This ‘Whiskey Sauce’ is from the Handle Bar Food & Saloon in Silverton, Colorado.  You will not, in any way shape or fashion, be disappointed!  It borders on being sensuous in its rich flavor, its velvety taste, and its stunning color!

 

 What you need:

1/2 cup sugar

1/4 pound (1 stick) butter cut into chunks

1 egg, beaten

¼ cup bourbon whiskey

 

 

 

 

What you do:

Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened. This makes about 1 cup sauce.