Sweet Vanilla Bourbon Sauce For Filet Mignon Or Salmon

1. 1

   In a small bowl, beat the egg yolks gently until liquefied.

2. 2

   In a saucepan over medium heat, combine the milk and sugar in a saucepan over medium heat.

3. 3

   Bring to boil then gradually whisk 1/3 of milk mixture into yolks.

4. 4

   Return remaining milk to bowl over low heat and then add yolk mixture into the pan.

5. 5

   Stirring constantly, cook until sauce thickens, but do not let it boil (1 - 1 1/2 minutes).

6. 6

   Remove from heat and whisk constantly for a minute or so to cool.

7. 7

   Strain through fine sieve and whisk for 30 seconds.

8. 8

   Stir in bourbon and vanilla.

9. 9

   Pour over filets mignon, cooked to your liking, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.