Best 7 Bourbon Cream Sauce Recipes

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Indulge in a symphony of flavors with our delectable Bourbon Cream Sauce, a culinary masterpiece that elevates any dish to new heights of deliciousness. This versatile sauce boasts a velvety texture and a rich, complex flavor profile, making it an ideal accompaniment to a wide array of dishes, from savory meats to sweet desserts. Discover the art of preparing this creamy sauce with our step-by-step recipe, featuring simple ingredients and easy-to-follow instructions. Explore variations of this classic sauce, including a luscious Chocolate Bourbon Cream Sauce, a tangy Bourbon Cranberry Sauce, and a delightful Spiced Bourbon Glaze, each offering a unique twist on the original. Embark on a culinary journey and let your taste buds savor the exquisite flavors of our Bourbon Cream Sauce and its captivating variations.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F.

Steps:

  • In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
  • While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
  • Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

HAM STEAK WITH BOURBON-CREAM SAUCE



Ham Steak with Bourbon-Cream Sauce image

Provided by Ian Knauer

Categories     Bourbon     Milk/Cream     Dairy     Pork     Sauté     Quick & Easy     Dinner     Lunch     Meat     Ham     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
1 (1 1/4-pound) fully cooked bone-in ham steak
1/4 cup bourbon
1/2 cup heavy cream
2 teaspoons grainy mustard
1/8 teaspoon instant-coffee powder (optional)

Steps:

  • Heat butter in a 12-inch heavy skillet over high heat until foam subsides. Meanwhile, pat ham steak dry and sprinkle all over with 3/4 teaspoon pepper. Sauté, turning once, until browned in spots and heated through, 4 to 5 minutes total. Transfer ham to a platter.
  • Add bourbon to skillet and carefully ignite with a kitchen match. When flames subside, add cream, mustard, and coffee powder (if using), scraping up any brown bits. Simmer until slightly thickened, 1 to 2 minutes. Pour some of sauce over ham and serve remainder on the side.

BOURBON CREAM SAUCE



Bourbon Cream Sauce image

Make and share this Bourbon Cream Sauce recipe from Food.com.

Provided by seahorse73

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 beef bouillon cube, crushed
2 ounces Bourbon

Steps:

  • 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.

PORK CHOPS WITH MUSHROOM BOURBON CREAM SAUCE



Pork Chops With Mushroom Bourbon Cream Sauce image

From Simply Recipes with some minor changes. There can be some overlap time shortening the process.

Provided by gailanng

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 lb button mushroom, sliced
1/4 cup chopped onion
2 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whiskey
coarse salt
fresh ground black pepper
1 large egg
2 tablespoons water
4 center-cut pork chops, about 6 - 7 ounces each
all-purpose flour
2 cups plain dried breadcrumbs
3 tablespoons olive oil
2 tablespoons minced fresh basil

Steps:

  • Saute the mushrooms, garlic and onions in a large skillet with olive oil over medium-high heat. Saute until the mushrooms are browned; about 15 minutes.
  • Add the wine. Turn the heat up to high and boil until the liquid has thickened and becomes the consistency of a glaze; about 4 minutes.
  • Add the stock and bourbon. Boil the mixture until it is reduced by two-thirds.
  • Add the heavy cream and simmer until the sauce thickens; several minutes.
  • In a shallow baking dish, whisk together an egg and 2 tablespoons of water.
  • Sprinkle salt and pepper evenly on both sides of the pork chops.
  • Add flour to a small bowl. To another small bowl, add the breadcrumbs.
  • Dip the pork chops into the flour and coat evenly.
  • Next dip the chop into the egg mixture then into the breadcrumbs, coating evenly.
  • In a large skillet, heat the oil over medium-high heat. Add the pork chops and cook for 4 minutes per side or until browned. Flip the chops over again, cover and lower the heat and cook for another 5 minutes.
  • Bring the sauce to a simmer and add the chopped basil to the skillet. Season to taste with salt and pepper.
  • Serve the sauce drizzled over the pork chops.

Nutrition Facts : Calories 1048, Fat 58.3, SaturatedFat 19.7, Cholesterol 240.5, Sodium 655.1, Carbohydrate 48, Fiber 3.8, Sugar 7.4, Protein 67.5

GRILLED BANANAS WITH ICE CREAM AND BOURBON-CARAMEL SAUCE



GRILLED BANANAS WITH ICE CREAM AND BOURBON-CARAMEL SAUCE image

Categories     Dessert

Yield 20 Servings

Number Of Ingredients 9

3 CUPs (packed) dark brown sugar
3 CUPs heavy whipping cream
6 TBSPs (3/4 stick) unsalted butter
3 TBSPs honey
3 vanilla beans, halved lengthwise
3 TBSPs bourbon
10 large bananas, unpeeled
2 QUARTs vanilla ice cream
chopped toasted pecans

Steps:

  • Combine brown sugar, cream, butter, and honey in heavy large saucepan. Scrape in vanilla seeds; add beans. Stir mixture over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium-low and boil gently until sauce coats spoon thickly and is reduced to 3 2/3 cups, stirring occasionally, about 25 minutes. Mix in bourbon. Prepare barbecue (medium-high heat). Cut unpeeled bananas in half lengthwise. Arrange, cut side up, on baking sheet. Brush cut sides with caramel sauce. Place bananas, still cut side up, on grill rack. Close barbecue; grill until peels are slightly charred and fruit is tender and beginning to come away from peel, about 4 minutes. Place 1 banana half, cut side up, on each plate. Top each with ice cream, warm caramel sauce, and pecans.

ROASTED MUSHROOMS BAKED WITH A BOURBON CREAM SAUCE



Roasted Mushrooms Baked With a Bourbon Cream Sauce image

This is a favorite of mine. Roasted rich cremini mushrooms and a creamy bourbon sauce baked with a nice savory crust. This is great with pork chops, roasts, steak roast chicken, comfort food.

Provided by SarasotaCook

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb cremini mushroom, whole and then quartered
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 medium onion, cut in half and thin sliced
2 teaspoons garlic, minced
1/2 cup dry white wine (Sauvignon Blanc or Chardonnay)
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whiskey
1 teaspoon olive oil
1 tablespoon flour
salt
pepper
1/2 cup Italian breadcrumbs
1 tablespoon butter

Steps:

  • Mushrooms -- I toss the whole cremini mushrooms after cleaned and the end of the stem removed with olive oil, rosemary, salt and pepper. Then bake on a cookie sheet lined with aluminum foil for 20 -30 minutes at 400F until soft and lightly golden brown. You don't want them over cooked and falling apart.
  • Transfer the mushrooms to a casserole dish sprayed with Pam or lightly greased.
  • Sauce -- In a medium size sauce pan add the oil and heat to medium. Add the onion and garlic and cook until the onion begin to brown, keep on medium low heat, you don't want them to burn or get crispy, just lightly saute.
  • Sauce II -- after the onions are done, add in the flour to slightly thicken. Then add the wine and bourbon and let reduce and scrape up any drippings then add the chicken broth and bring to a medium heat to make a sauce. Let it cook 2 minutes to heat up and slightly reduce then add the heavy cream and season to taste. Cook 3-4 minutes to slightly reduce and thicken.
  • Pour over the mushrooms in the casserole dish.
  • Topping -- In a measuring or mixing cup melt the butter in the microwave, just 10 seconds and add the bread crumbs and mix well. Top the mushrooms.
  • Bake 20 minutes on 400F until bubbly and the crust is golden brown.
  • This is a lighter sauce which is great when served over sliced pork or chicken. The sauce is absolutely wonderful over butter noodles, rice, couscous, and just about anything.

PEACHES 'N' CREAM ECLAIRS WITH BOURBON CARAMEL SAUCE



Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce image

Categories     Bourbon     Milk/Cream     Mixer     Egg     Dessert     Bake     Peach     Summer     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Make 8 servings

Number Of Ingredients 18

For choux pastry
6 tablespoons unsalted butter
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For caramel sauce
1 cup sugar
1/2 cup water
1/8 teaspoon salt
1/2 stick unsalted butter, cut into 4 pieces
2 tablespoons bourbon or dark rum
For peaches-and-cream filling
1 pound firm-ripe peaches or nectarines
2 tablespoons sugar, divided
1 1/4 cups chilled heavy cream
1 teaspoon bourbon or dark rum
Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Steps:

  • Make choux pastry:
  • Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
  • Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
  • Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
  • Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
  • Make caramel sauce while éclairs cool:
  • Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
  • Make filling:
  • Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
  • Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
  • Assemble éclairs:
  • Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.

Tips:

  • Use a good quality bourbon. This will make a big difference in the flavor of the sauce.
  • Don't boil the sauce. This will cause the alcohol to evaporate and the sauce will lose its flavor.
  • Serve the sauce immediately. It will thicken as it cools, so don't let it sit for too long before serving.
  • This sauce is perfect for chicken, pork, or fish. It can also be used as a dipping sauce for vegetables or bread.

Conclusion:

Bourbon cream sauce is a delicious and versatile sauce that is perfect for any occasion. It is easy to make and can be used with a variety of dishes. Whether you are looking for a sauce to serve with your next dinner party or just want to add a little something extra to your weeknight meal, bourbon cream sauce is a great option. So next time you are looking for a new sauce to try, give bourbon cream sauce a try. You won't be disappointed!

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