Bourbon Whiskey Sauce for Bread Pudding
- 1 stick unsalted butter
- 1 cup sugar
- 1 large egg
- 1 Tbs. strained orange juice
- 1/4 cup (or more to taste) Bourbon
- (If substituting vanilla, use 1 tsp.)
Melt the butter and add the sugar, the orange juice, and 1/4 cup water. Cook over medium-low heat until all the sugar is completely dissolved. Remove from heat.
Beat the egg well in a bowl. Add the butter-sugar mixture, about a tablespoon at a time, while whisking constantly. (You can pick up the pace after half of the butter-sugar is added.)
Add the Bourbon and whisk to make a smooth sauce.