Since yesterday was a fairly boring post, I thought I'd liven things up with a little bourbon.
Specifically my recipe for silky, smooth "Bourbon Cream Sauce".
(No worries, the alcohol cooks out).
I "invented" this recipe after tasting a friend's very NOT vegan version at a restaurant.
I especially love this sauce on roasted new potatoes, sweet potato gnocchi, baked winter squash, butternut ravioli, even brown rice!! OK. I confess, like most all the other gravy and sauce recipes, it's good on pretty much ANYTHING!
Bourbon Cream Sauce
- 3 Tb. margarine (This recipe is the perfect vehicle for the new Earth Balance Coconut Spread; the mild coconut flavor is a great compliment!!)
- 2 Tb. flour
- 2 shallots or mild, white onions, finely diced
- 4 cloves garlic, minced
- 2 cups vegan "chicken"-style, or vegetable stock
- 2 Tbsp. maple syrup
- 1 cup bourbon
- 1/2 cup raw cashews
- 1 cup very hot water
- Salt and pepper
If you know your blender is wimpy, soak the cashews for a couple hours first.
Set cashew cream aside.
Heat a large skillet over medium heat.
Add the shallots or onion and garlic.
Then add the bourbon, maple syrup and vegetarian stock.
Keep whisking it, and raise the heat and bring the sauce to a boil. Once it's boiled, lower heat enough to keep simmering but not scorching.
Let simmer until sauce thickens somewhat.
When sauce has reduced and thickened a little, add the cashew cream. Whisk and let heat all the way through.
Sauce may thicken a bit more at this point.*
Add salt and pepper to taste—usually several good pinches of salt.
*If the cream sauce thickens too much, add a little water to thin it out!