Bourbon Cream Sauce

1. 1

   In a non stick skillet over low heat, combine the olive oil, garlic, tomato paste and the crushed bouillon cube.

2. 2

   When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.

3. 3

   Be careful, the bourbon will ignite, if it doesn't, light it with a match.

4. 4

   The alcohol will burn off quickly, in about 1 minute.

5. 5

   Once the flame has dminished, add the cram and reduce it by half over medium heat.

6. 6

   It should boil the whole time.

7. 7

   Stir often.

8. 8

   The finished sauce will have a light pink shade to it and should coat the back of a spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.