Author Notes: Perfect for drizzling over baked apples . . . or toffee apple bread pudding . . . or simple slices of toasted pound cake . . . or scones . . . or steamed holiday puddings . . . . or . . . . Enjoy! ;o) —AntoniaJames
Makes: about 3/4 cup
2 tablespoons brandy
3 tablespoons bourbon
One small lemon, zested and then juiced
1/8 teaspoon freshly grated nutmeg
3 tablespoons honey
4 egg yolks
Cream – 1 or 2 tablespoons, or more, to taste (optional)
- In a bowl set in a saucepan, over but not touching simmering water, heat the brandy, bourbon, lemon juice, honey and nutmeg. Raise the heat until it starts to simmer, and let simmer for about two minutes. Turn off the heat entirely.
- Beat the egg yolks in a small bowl. Add a tablespoon or so of the hot liquid into the yolks, whisking immediately and vigorously, to temper the yolks. Add a couple more tablespoons of the liquid, all the while whisking, to blend.
- Return the yolks to the bowl with the liquid and turn the heat back on the medium low. Whisk thoroughly until uniform in consistency. Use a small wooden spoon to stir constantly as the sauce thickens over the heat. If it seems to be taking too long, just be patient. If you turn the heat up, you risk scrambling the yolks and making a mess of it all.
- When the sauce is thick enough to coat the back of the spoon, leaving a trail when you run your finger across the sauce on the back, add the cream and whisk to incorporate. Add more cream for a thinner sauce, if desired. Stir in the lemon zest. Enjoy! ;o)
- 2 tablespoons brandy 3 tablespoons bourbon One small lemon, zested and then juiced 3 tablespoons honey 1/8 teaspoon freshly grated nutmeg 4 egg yolks Cream – 1 or 2 tablespoons, or more, to taste (optional)