BOURBON SAUCE FOR DESSERTS

      Title: BOURBON SAUCE FOR DESSERTS
  Categories: Sauces, Alcohol
       Yield: 3 Servings
  
     1/2 c  Butter (at room temp.)
       1 c  Sugar
       4    Egg yolks, beaten
            Pinch of salt
       1 c  Cream, heated
     1/2 c  Bourbon
  
   1.  In a small bow, with a hand mixer or whisk, cream butter and
   sugar. 2. Transfer to the top of a double boiler and place over, but
   not touching simmering water. Beat in egg yolks an salt. Slowly add
   hot cream and stir until thickened.  Add Bourbon and stir until an
   even consistency is obtained.  Keep warm. 3. Serve over any dessert
   pudding, ice cream, or poundcake.
   
   ~adapted from "Bluegrass Winners," by the Garden Club of Lexington,
   Ky. published in Chicago Tribune Magazine, 6/11/93
   
   posted by BUD

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