Grand Marnier Sauce By Hyeholde Restaurant Recipes

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EASY GRAND MARNIER SAUCE



Easy Grand Marnier Sauce image

This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....

Provided by babygirl65

Categories     Dessert

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 cup sugar
1 cup water
2 tablespoons lemon juice
1/4 cup Grand Marnier
1 lb strawberry, hulled and halved

Steps:

  • Combine sugar, water and lemon juice in a saucepan.
  • Stir over medium heat until sugar is dissolved.
  • Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
  • Remove from heat, stir in Grand Marnier and strawberries.
  • Serve warm.
  • My favorite is with pound cake and vanilla ice cream.

GRAND MARNIER SAUCE



Grand Marnier Sauce image

This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.

Provided by MARIA MAC

Categories     Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 5

3/4 cup butter, room temperature
1 cup freshly squeezed orange juice, strained
2 tablespoons sugar
1 teaspoon finely grated orange rind
1/4 cup Grand Marnier

Steps:

  • Slice butter into 1/4-inch slices.
  • In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
  • Increase heat and bring to boil.
  • The mixture will thicken and become syrupy.
  • Whisk the mixture and add the butter, piece by piece.
  • When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6

GRAND MARNIER SAUCE



Grand Marnier Sauce image

Make and share this Grand Marnier Sauce recipe from Food.com.

Provided by Super San Mateo Che

Categories     Dessert

Time 25m

Yield 1 1/2 cup

Number Of Ingredients 8

2 egg yolks
1/3 cup sugar
2 teaspoons flour
1 cup milk
1/2 cup heavy cream
1 tablespoon Grand Marnier
1 tablespoon orange liqueur
1 tablespoon vanilla

Steps:

  • Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
  • In a medium saucepan, heat milk and cream until bubbly around the edges.
  • Beat into yolk mixture.
  • Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
  • Stir in liqueur.
  • Serve warm or cold.

Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6

GRAND MARNIER ORANGE SAUCE



Grand Marnier Orange Sauce image

Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!

Provided by Rita1652

Categories     Sauces

Time 7m

Yield 1 1/2 cups sauce

Number Of Ingredients 6

1/2 cup butter
1 cup sugar
1/2 cup heavy cream
1 teaspoon Grand Marnier
1 teaspoon orange zest
orange food coloring

Steps:

  • Mix butter and sugar heat in microwave oven on high for 1 minute.
  • Add cream, Grand Marnier and orange zest.
  • Heat for 2 minutes stir and heat for 1 more minute.
  • Add orange food coloring for eye appeal stir.
  • Serve warm.

Nutrition Facts : Calories 1333.5, Fat 90.7, SaturatedFat 57.1, Cholesterol 271.4, Sodium 466, Carbohydrate 135.9, Fiber 0.1, Sugar 133.3, Protein 2.3

HOMEMADE GRAND MARNIER



Homemade Grand Marnier image

From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.

Provided by Mamas Kitchen Hope

Categories     Beverages

Time 15m

Yield 1 quart

Number Of Ingredients 4

1/3 cup orange zest
1/2 cup granulated sugar
2 cups cognac or 2 cups brandy
1/2 teaspoon glycerine, for texture (optional)

Steps:

  • Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
  • Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
  • Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
  • After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
  • Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

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