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Ingredients
| olive oil: 2 Tbl |
| garlic (minced): 1/2 tsp (chopped) |
| canned tomato paste: 2 tsp |
| heavy whipping cream (fluid): 2 cups |
| beef bouillon: 1 (crushed) |
| bourbon: 2 fl oz |
Bourbon Cream Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- 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 careful, the bourbon will ignite, if it doesn't, light it with a match.
- The alcohol will burn off quickly, in about 1 minute.
- Once the flame has dminished, add the cram and reduce it by half over medium heat.
- It should boil the whole time.
- Stir often.
- The finished sauce will have a light pink shade to it and should coat the back of a spoon.