Bourbon Sauce for Desserts

• 1/2 cup butter at room temp
• 1 cup sugar
• 4 each egg yolks beaten
• 1 pinch salt
• 1 cup cream heated
• 1/2 cup bourbon whiskey

1. In a small bow, with a hand mixer or whisk, cream butter and sugar.
2. Transfer to the top of a double boiler and place over, but not touching simmering water.
3. Serve over any dessert pudding, ice cream, or poundcake.

butter, sugar, egg yolks, salt, cream heated, bourbon whiskey

Taken from recipeland.com/recipe/v/bourbon-sauce-for-desserts-5720 (may not work)