A really good pecan pie is our favorite way to finish Thanksgiving dinner (except for those on the other side of the family who won’t eat any pie but pumpkin). Chef Bret’s Whisky Butter Sauce may be the thing to convert the pumpkin pie crew to pecan, but if they won’t come to the light it’s OK. More pie for us!
Share this recipe if you like, or keep it a secret. See below for instructions, or you can download a pdf copy at the bottom of this page.
All the best from the Pastureland farm families. We hope you have a wonderful, blessed Thanksgiving meal.
Whisky Butter Sauce
Makes a generous ¾ Cup
This sauce is great on Pecan Pie or Bread Pudding
4 tablespoons (2 ounces) PastureLand unsalted butter
⅓ to ½ cup granulated sugar, depending on sweetness desired
1 large egg
½ tablespoon very hot water
¼ cup heavy cream
¼ cup bourbon whisky
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended then add the hot water. Pour the egg mixture into the butter and stir until the mixture coats the back of a spoon, about 7 – 10 minutes.
Remove from the double boiler and let cool to room temperature. Whisk in the cream and whisky.
| Attachment | Size |
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| Whiskey Butter Sauce_0.pdf | 51.28 KB |