Orange Liqueur Sauce

Let's Cook

1. Step 1.

   Combine in a small heavy saucepan: ⅔ cup sugar; ⅓ cup Grand Marnier or other orange liqueur; ⅓ cup heavy cream

2. Step 2.

   Whisk in until thoroughly blended: 3 large egg yolks

3. Step 3.

   Add: 1 stick (4 ounces) unsalted butter, cut into pieces

4. Step 4.

   Set over medium-low heat. Stirring constantly, cook the sauce until thick enough to coat the back of a spoon; do not let the sauce simmer. Strain through a fine-mesh sieve. Serve at once, or let cool, cover, and refrigerate for up to 3 days. Reheat over low heat or over hot water. If the sauce separates, remove it from the heat and whisk in a little hot water.