Bourbon Cream Sauce

Recipe by seahorse73

Taken from Chef2Chef Recipe Clude

Top Review by mimihasretired

What a wonderful sauce. My picky family really enjoyed it. I did make a few variations, 2 tsps garlic and chicken instead of beef bouillon. I was pleasantly surprised how easy it was to flame the bourbon. I served it over lobster/crab pasta. It was wonderful.

Ingredients Nutrition


  1. In a non stick skillet over low heat, combine the olive oil, garlic, tomato paste and the crushed bouillon cube.
  2. When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.
  3. Be careful, the bourbon will ignite, if it doesn't, light it with a match.
  4. The alcohol will burn off quickly, in about 1 minute.
  5. Once the flame has dminished, add the cram and reduce it by half over medium heat.
  6. It should boil the whole time.
  7. Stir often.
  8. The finished sauce will have a light pink shade to it and should coat the back of a spoon.

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