top of page

Grand Marnier Sauce

I am always scouting for recipes. Years ago we were staying at the Sanderling Inn on the Outer Banks of NC. There in the gathering room was a collection of cookbooks which I jotted this recipe down from. Couldn’t tell you who the author is, but this recipe is wonderful. I have used it over and over and never get tired of it. It elevates a simple bowl of berries to another level. This is also great on top of peach sorbet (or any sorbet for that matter). The only tricky part is not cooking the egg yolks at too high a heat. Stay focused, be patient and the reward will be great. Straining the egg mixture through a fine mesh strainer when you finish cooking will take out any lumps if the cooking has gone too far. I do not have a double boiler pan. I use a 2 quart sauce pan half filled with water and put a large stainless steel bowl over top. It says serves 6, but that would be a very generous portion.

6 Egg yolks

1/2 cup Granulated Sugar

1/4 cup Grand Marnier

1 Pint Heavy Whipping Cream (Whipped)

  1. Fill a large straight sided sauce pan half way up with water

  2. Place a stainless steel bowl over top and make sure the water is not in contact to the bottom of the bowl

  3. Place eggs, sugar and Grand Marnier in the bowl, stir to combine

  4. Bring the water to low simmer

  5. Stir the egg mixture with a heat-resistant rubber spatula moving it constantly

  6. It is done when the sugar melts and the eggs start to thicken

  7. Take it off the heat and continue stirring until in cools slightly

  8. Refrigerate until cold

  9. Whip cream and gently fold the egg mixture into the whipped cream


bottom of page