Bourbon can elevate savory and sweet sauces in cooking. Chef Matthew Stowe advises using bourbon to deglaze pans and then adding more just before serving to enhance the flavor. This method not only intensifies the aroma but also balances the sauce perfectly. When selecting bourbon for cooking, it's not necessary to choose a high-end brand; Chef Stowe suggests using whatever you have on hand, as the subtle nuances may not be noticeable in the final dish.
What I like to do a lot of times in those types of sauces is I'll deglaze the pan with bourbon, then you burn off the alcohol, right? And then right at the end, before you serve it, add a few more drops.
In the sweeter applications, you definitely want to add a little bit at the end, so you get a little bit of that kind of raw, if you will, bourbon flavor to your caramel sauce.
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