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Ingredients
Directions
- Heat butter in a small saucepan over low heat. Add in sugar and stir well. Remove from heat, let cold slightly, then quickly whisk in the beaten Large eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly till the sauce has thickened slightly. (If it's overcooked, the sauce will curdle.) Keep the sauce hot till serving.
- Caution: This sauce contains egg yolks that can carry salmonella bacteria if not fully cooked. As with other foods like beef tartare, Caesar salad or possibly Large eggs cooked "sunnyside up," caution is advised when eating raw or possibly lightly cooked Large eggs.
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