La Granpiollis Grand Marnier Sauce

1. 1

   Select a 2-quart mixing bowl that will rest snugly on top of a slightly larger saucepan filled with water and bring to a boil. Put yolk and a half cup of sugar in the bowl and beat vigorously and thoroughly with a wire whisk or electric portable mixer, making sure that you scrape around the inside and bottom of the bowl with the mixer.

2. 2

   Place the mixing bowl over the saucepan but not in the water and continue beating for 10 minutes until yolks are quite thick.

3. 3

   Remove the bowl from the saucepan and stir in half of the Amaretto.

4. 4

   Let the sauce cool.

5. 5

   Refrigerate to cool thoroughly. Beat the cream with remaining sugar until almost stiff.

6. 6

   Fold cream in sauce.

7. 7

   Stir in remaining Amaretto.

8. 8

   This will make 10 to 12 servings.

* Per serving · 4 servings · Values may vary.