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Bourbon Pecan Whiskey Sauce

This bourbon heavy, silky, buttery, slightly salty sauce is heaven on just about anything, here as filling for my Butter Pound Cake.

Prep Time: 20 minutes Yield: 1 cup sauce


3/4 cup light brown sugar

3/4 cup heavy cream

1 stick (4 ounces) unsalted butter

2 teaspoons lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup bourbon whiskey

1/2 cup toasted, chopped pecans (optional)

In a small saucepan, over low heat, add all ingredients except the whiskey and pecans. Once thoroughly combined, raise heat slightly. Cook at a low boil for 2-3 minutes, stirring frequently. Remove from stove, stir in whiskey and pecans. Cool slightly before serving. Store in refrigerator for up to two days. Easily reheat the sauce in microwave.

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