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Rum Sauce

  • Yield: About 3 1/2 cups


  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup granulated white sugar
  • ½ teaspoon salt
  • 2 ½ tablespoons cornstarch
  • 3/4 cup rum
  • 1 ½ teaspoons vanilla extract
  • 4 tablespoons unsalted butter, room temperature


  • In a medium saucepan set over medium heat, combine the cream, milk, sugar and salt and heat until nearly simmering. Place the cornstarch and 1/4 cup of the rum in a small mixing bowl, whisk to blend, and whisk the slurry into the cream mixture. Cook until mixture comes to a boil and continue to cook at a gentle simmer, whisking frequently, until thickened and any chalkiness is gone, 2 to 3 minutes. Remove the sauce from the heat and stir in the remaining rum, vanilla, and butter. Serve warm.

Recipe Details