This is a wonderfully boozy sauce that we love on Bread Pudding. It’s from Emeril’s Louisiana Real and Rustic Cookbook.
4 Tbsp butter
1/2 cup sugar
1/4 cup bourbon
2 egg yolks, beaten in a small bowl
Melt the butter in a double boiler. Add sugar and whisk to dissolve. Add bourbon and whisk for a minute or two. Waft the steam up and when you no longer get a blast of alcohol (you’ll still get a little bit) remove from heat.
Drizzle in several spoonfuls of the hot syrup into the egg yolks, stirring constantly. Return all to the pan, and continue whisking until the sauce is pal and slightly thickened. Serve immediately.
I store any leftover sauce in a mason jar, which I reheat by placing back in simmering water. If the sauce is too thick add a few drops of water.