Easy Bourbon Sauce with Honey (SCD)

Happy New Year!! 

This is a scrumptious dessert sauce.  For good results, use a good quality bourbon, such as Makers Mark or Knob Creek. As Ina would say, no "gut rot, porch climbing hooch". I'm going to try this batch with some sauteed bananas and pound cake. This was adapted from Joy of Cooking.

Easy Bourbon Sauce with Honey (SCD)

8 TBSP (one stick) Butter
1 cup Honey
1/4 cup Bourbon
A few dashes of Sea Salt
1 large Egg

Melt butter in a small saucepan over low heat. Add honey, bourbon and salt. Cook while stirring until ingredients are well combined. Whisk egg in a small bowl until light and frothy. Remove saucepan from heat and whisk in egg. Return to stove and cook over medium heat, gently stirring, until mixture boils up. Cook another one to two minutes. Cool until thickened. This will keep refrigerated for up to three days, if it lasts that long.