Sunday, March 13, 2011

Strawberries and Rebecca Sauce

Strawberries and whipped cream can happen any day. Today I'm having smokey spicy candied bacon for breakfast and I want to top these strawberries with a sauce that can stand up to that bacon and salute it at the same time. Rebecca Sauce has the slight tang of sour cream with the slightly molasses undertone of brown sugar and one mystery ingredient that equals the sublime.
I'm not apologizing for that gigantic tub of sour cream even though I know it looks excessive. The famous Rebecca Sauce is just this easy: Whisk together about a cup of sour cream and 1/3 c of brown sugar and add one teaspoon of vanilla. What, you ask, is that oddball bottle of stuff to the left? It's my homemade vanilla and you too can make your own and forever change the flavor of every recipe you make with vanilla. (Your vanilla will no longer be vanilla.) This one is made with Makers Mark, but you can use plain old Vodka. Pour it up in a bottle that will hold about 2 cups, split a couple of vanilla beans from top to bottom and drop them in. I stick a little label on there with the date and try to hold off using it for about 6-8 wks. It's worth the wait!
*If you're using regular vanilla in this recipe add a 1/2 tsp of good bourbon or rum to the sauce as well.

1 Cup Sour Cream
1/3 Cup Brown Sugar

For the Vanilla:
1-2 large vanilla beans
2-3 cups Makers Mark Bourbon or any Vodka

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