Title: Chef Bill Hahne's Amaretto Sauce
Categories: Cajun, Desserts, Sauces
Yield: 1 Cups

1 Stick butter
1 1/2 c Powdered sugar
1 Egg yolk
1/2 c Amaretto (to taste)

Cream butter and sugar over medium heat until all butter absorbed. Remove
and blend in egg yolk. Pour in amaretto, gradually to taste, stirring
constantly. Serve warm over bread pudding.

Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct
26, 1997