Salted Maple Bourbon Butter Cream Sauce
(Yield: 4-4½ Cups)
4 Cups Heavy Cream
1/2 Cup Vermont Maple Sugar
1 Cup Pure Maple Syrup
2 Tablespoons Kentucky Bourbon
6 Tbsp. Unsalted Butter
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
We use this sauce as a rich topping for our Sweet Potato Bread Pudding recipe. But don’t stop there. It is great with a lot of desserts. We particularly love it with ice cream.
Combine all ingredients in a medium size, non-reactive saucepan. Place over medium-high heat. Stirring frequently, heat mixture to boiling. Reduce to medium and simmer until sauce has thickened and reduced by 1/3. Remove from heat and allow to cool slightly before serving.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Vermont Maple
Sugar
Made by boiling pure maple
syrup until only granules
remain, our Vermont Maple Sugar is a must-have for every Home Chef. It's great in sweet & savory recipes alike. Just let your adventurous culinary spirit be your guide!
Vanilla Bean
Sea Salt
Sweet, yet salty, our Vanilla
Bean Sea Salt makes a rich
and flavorful addition to both sweet and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!
Tellicherry
Peppercorns
No Home Chef's kitchen is
complete without Tellicherry
peppercorns, which are considered the finest pepper in the world. Left on the vine longer than other black peppercorns, these berries are given time to develop their complex, robust flavor to develop more fully.
Sometimes a simple sauce, remoulade, or aioli can define an entire meal.
If you're like us and love making sauces to add flavor and interest to a meal, why not try some or our other recipes, like
Casablanca Style Romesco
