why is my whiskey sauce grainy?
I have made the following whiskey sauce to go with bread pudding for years. It is a recipe from a friend's mom who is an excellent cook. Everytime I make the sauce it is grainy. I have never been able to get the sugar to dissolve completely in the butter...and I've worked at it. I've done everything I know how to do to prevent it, but nothing has worked. When I compare it with online recipes, they usually have cream in them. Is that is what it wrong with this one?
Â½ cup butter
1 cup sugar
1 egg, beaten
Whiskey to taste (appx. 1 ounce)
Put butter and sugar in top of double boiler. Cook until very hot and sugar is completely dissolved. Add beaten egg. Whip very fast to prevent curdling. (Note: you can beat egg in blender and add hot butter sauce to egg. Blend.) Let cool and add whiskey to taste.