Golden grand marnier sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Sugar
1 dash Salt
3½ tablespoon Eggyolks
1 cup Whipping cream
¼ cup Milk
¼ cup Grand Marnier
½ teaspoon Vanilla

Stir together sugar and salt in small, heavy saucepan. Add egg yolks and stir to blend.

Scald ½ cup cream with milk, whisking constantly and vigorously, then gradually add to yolk mixture. Cook over low heat, stirring constantly, until just before boiling point (170 to 180 degrees), 7 to 8 minutes. (Steam will begin to appear.) Immediately stir in Grand Marnier and vanilla. Strain mixture. Cover and chill until cold.

Shortly before serving, whip remaining ½ cup whipping cream and fold into sauce.

Note: To scald cream-milk mixture, bring just to boiling point. Small bubbles will begin to appear around edge.

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