La Granpiollis Grand Marnier Sauce – a delicious recipe with egg yolks, sugar, heavy cream, Grand Marnier. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
Place the mixing bowl over the saucepan but not in the water and continue beating for 10 minutes until yolks are quite thick.
3
Remove the bowl from the saucepan and stir in half of the Amaretto.
4
Let the sauce cool.
5
Refrigerate to cool thoroughly. Beat the cream with remaining sugar until almost stiff.
6
Fold cream in sauce.
7
Stir in remaining Amaretto.
8
This will make 10 to 12 servings.
502
kcal
Calories
34
g
Fat
33
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5 egg yolks, 1/2 c. plus 2 Tbsp. sugar, 1 c. heavy cream, 1/2 c. Grand Marnier or Amaretto.
Yes, La Granpiollis Grand Marnier Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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