Bourbon Butter Sauce Recipes

BOURBON BUTTER SAUCE RECIPE:

Steps:

• In a small saucepan over medium-low heat, combine butter, sugar, bourbon, nutmeg, and water; stirring occasionally until bubbly around the edges. Remove from heat.
• Off the heat, blend beaten egg into hot butter mixture.
• Return to heat; bring to a boil over low heat, stirring constantly. Cook 1 to 2 minutes or until thickened enough to coat the back of a spoon. Do not allow the mixture to simmer as the sauce will curdle. The Bourbon Butter Sauce should be soft, creamy, and smooth.
• Remove from heat and serve warm.
• NOTE: If made in advance, whisk and reheat before serving.
• Makes enough for 6 servings.

BOURBON SAUCE

Steps:

• Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

BOURBON-BUTTER SAUCE

Steps:

• Melt butter in a double boiler over simmering water.
• Add powdered sugar and salt and whisk until sugar is incorporated and sauce is smooth.
• Whisk in vanilla and bourbon.
• Immediately add the egg yolk and stir until well blended.
• Continue cooking, stirring constantly, until sauce heats through and thickens slightly.
• Serve immediately.

SAVORY BOURBON BUTTER

Steps:

• Melt 3 tablespoons butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add shallot and garlic and saute until soft, about 5 minutes. Whisk in bourbon until combined, then cook until reduced, 2 to 3 minutes. Remove from the stove and cool to room temperature, about 10 minutes.
• Combine remaining 3 sticks plus 5 tablespoons butter, parsley, and lemon zest in a mixing bowl. Add cooled bourbon-butter mixture and beat with an electric mixer until smooth. Season with salt.
• Transfer butter to a sheet of waxed paper and roll into a log. Refrigerate until fully chilled, 2 to 3 hours. Use as desired.

GRILLED STEAK WITH BOURBON SAUCE

Steps:

• Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.
• Stir in shallots, garlic, thyme, tarragon and rosemary.
• Sauté for 1 to 2 minutes or until shallots soften.
• Add bourbon and bring to boil Reduce to 2 tbsp approx.
• 5 minutes Add stock and bring to boil Simmer approx 20 minutes or until reduced to 1/2 cup Swirl in 1 tsp balsamic vinegar, reserving the rest Season with salt and pepper Heat oil in large ovenproof skillet on medium-high heat.
• Season steak with salt and pepper.
• Add steaks and cook for about 2 minutes per side.
• Place in oven and bake for 7 to 10 minutes for medium rare.
• Test steak with instant read thermometer if your are unsure (125 F) Place steak on carving board and let rest for 5 minutes Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar Season well Slice steak down into 1/2 inch slices against the grain and place on 4 plates.
• Drizzle with sauce.

BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE

Steps:

• Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
• Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.

BOURBON BUTTER BASTING SAUCE

Steps:

• 1. Melt the butter in a medium-size saucepan over medium heat. Add the cider, sugar, lemon juice, 1/2 teaspoon salt, and pepper. Increase the heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes.2. Remove from the heat and stir in the bourbon. Taste for seasoning, adding salt as necessary. The basting sauce keeps, covered in the refrigerator, for up to 1 week. Reheat over low heat before using.Makes about 2 1/2 cups