A bottle of Grand Marnier is a staple of many home bars, but this orange-infused brandy can pull double duty in the kitchen. The liqueur’s ability to convey round, aromatic citrus flavor is endlessly useful in desserts and can give fruity notes to a savory sauce.
This recipe for Suzette sauce uses orange-infused brandy liqueur along with fresh-squeezed orange juice to add zest and character. A few tablespoons of caramelized sugar bring complexity to the sweetness, and butter whisked in at the end provides a richness that will taste magnificent on crepes, waffles or French toast.
- ¼ cup granulated sugar
- ⅔ cup fresh-squeezed orange juice (about 3 medium oranges)
- 2 tablespoons lemon juice
- 8 tablespoons unsalted butter
- ⅔ cup Grand Marnier, or other orange-infused brandy liqueur
- 2 teaspoons orange zest
- ⅛ teaspoon salt
Caramelize sugar by adding to dry skillet in an even layer and heating over medium-low heat until crystals start to melt. Swirl occasionally as the color of the liquid changes from clear to golden-brown caramel. Be careful: caramel can burn easily as it changes color.
Add orange juice to pan over medium-high heat. Stir until caramel dissolves. Once dissolved, add lemon juice.
Whisk in butter 1 tablespoon at a time until incorporated.
Remove pan from heat and add Grand Marnier. Stir well, and return to medium-high heat. Sauce may flambé, but flames should subside quickly. Bring to rolling boil. Add salt, and stir until mixture thickens enough to coat spoon, roughly 3–4 minutes.
For crepes Suzette, dip crepe in pan, flip, fold in quarters and plate. Sauce can coat 8–10 crepes.