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.