Orange Liqueur Sauce

Another desert sauce recipe from the Joy of Cooking. Lovely with any chocolate or orange dessert.

Servings: 1 3/4 cups


  • 2/3 cup sugar

  • 1/3 cup Grand Marnier or other orange liqueur

  • 1/3 cup heavy cream

  • 3 large egg yolks

  • 1/2 cup (1 stick) unsalted butter, cut into pieces


  • Combine sugar, liqueur and heavy cream into small heavy saucepan.

  • Whisk in 3 large egg yolks until thoroughly blended in the mixture.

  • Add butter, cut into pieces.

  • Set saucepan over low heat. Stirring constantly, cook the sauce until thick enough to coat the the spatula; do note let the sauce simmer.

  • Strain the sauce 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 from the heat and whisk in a little hot water.