Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Bourbon Sauce for Desserts
Ingredients
Directions
Make the sauce
In a small bowl, with a hand mixer or whisk, cream butter and sugar.
Transfer to the top of a double boiler and place over, but not touching simmering water.
Beat in egg yolks and salt.
Slowly add hot cream and stir until thickened.
Add bourbon and stir until an even consistency is obtained.
Keep warm.
Serve
Serve over any dessert, pudding, ice cream or poundcake.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Thicken the sauce as they set gently with heat, giving it a smooth, custard-like body.
- Butter
- Adds richness and a silky mouthfeel to the sauce.
- Cream
- Adds moisture and richness, and loosens the sauce as it is stirred in.
- Sugar
- Sweetens the sauce and helps it cream smoothly with the butter.
- Bourbon
- Adds its distinctive aroma and warm flavour to the finished sauce.
The step that matters
Slowly add hot cream and stir until thickened. Egg yolks can scramble if heated too quickly. Adding hot cream gradually while stirring tempers the yolks, so the sauce thickens smoothly instead of curdling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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