Irma's Eggnog Sauce

Oxmoor House
3 cups


+ Add To Shopping List
3 egg yolks
3 tablespoons sugar
Pinch of salt
1/4 cup plus 2 tablespoons bourbon
1 cup whipping cream
Ground nutmeg (optional)


Beat egg yolks in a medium bowl until thick and lemon colored. Gradually add sugar and salt, beating constantly. Add bourbon, beating well.

Beat whipping cream until soft peaks form. Fold whipped cream into yolk mixture. Serve over steamed pudding. Sprinkle with ground nutmeg, if desired.

Note: Sauce may be refrigerated in a covered container.

Created date

February 2010