Friday, October 07, 2011

Bourbon 'Cream' Sauce

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".

Mmmmmm. I could drink this!
(No worries, the alcohol cooks out).

I "invented" this recipe after tasting a friend's very NOT vegan version at a restaurant.

It was delicious but, like most recipes, I figured it could be much more delicious AND animal free.
Sub a little cashew cream, experiment a couple ten times and there you go! This stuff is SO good.

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!

And no, I have no idea what you would substitute for the bourbon.

Perhaps another recipe altogether...

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
First, make the "cashew cream" by blending cashews and hot water on very high until as silken and smooth as your processor or blender will make them. This may take a few minutes.
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 margarine and flour, whisk until smooth and just starting to turn golden.
Add the shallots or onion and garlic.
Saute for 3 minutes, stirring constantly so as not to over brown.
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.

Serve over whatever.

*If the cream sauce thickens too much, add a little water to thin it out!


Kate said...

This sounds wonderful! I love cashew cream sauces and I love your theme!