Grand Marnier Dessert Sauce Recipe

From Dorothy McNett's Recipe Book.

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Grand Marnier Dessert Sauce

From Dorothy McNett's recipes at This fabulous tasting sauce uses extra virgin olive oil rather then the traditional butter. Use for carrot or zucchini cakes as well as with fruit cakes and such. The olive oil adds a fruity smooth taste and feel to this sauce. Of course, butter could be used instead!

1/2 cup crystalline brown sugar (Sugar in the Raw)
1/2 cup water

1/4 cup extra virgin olive oil
1/4 cup Grand Marnier or other spirits, or orange juice
2 eggs

In batter bowl combine brown sugar and water. Microwave on high 1 minute, stir and microwave another minute. Stir to dissolve the sugar completely. In another bowl or measuring cup, whisk the oil, Grand Marnier and the eggs together very well, and then add just a bit of the hot water to temper the mixture, whisking well. Now whisk everything into the batter bowl and microwave 1 minute. Whisk well. Microwave another 30 seconds or more, until mixutre is very hot but not boiling. Whisk well.

Or, combine sugar and water in a heavy bottomed sauce pan, whisking well while heating gently to dissolve the sugar. Whisk in the remaining ingredients, tempering the mixture as above. Cook on medium heat, whisking constantly, for several minutes. Do not let it boil.

Recipe created 2010-01-05.

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