BOURBON CREAM SAUCE
This sauce, a favorite of mine to top nut encrusted fish or chicken, is also excellent on roasted potatoes, veggies, or drop a dollop on a pile of seasoned/buttered pasta.
Ingredients:
2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 bouillon cube, beef, crushed(experiment with other flavors)
2 ounces bourbon whiskey
In a non stick skillet over low heat combine the olive oil,
garlic, tomato paste, and the crushed bouillon cube. When the
olive oil and tomato paste have blended and begin to bubble, add
the bourbon. BE VERY CAREFUL because the bourbon should and will
ignite. If it doesn’t, light it with a match. The alcohol will
burn off quickly, in about one minute. Once the flame has
deminished, add the cream and reduce it by half over medium heat.
It should boil lightly the whole time. Stir often. The finished sauce
will have a light pink shade to it and should coat the back of a
spoon. When it does, remove from heat. Use soon.