posted by Fred in CO 11-29-100 4:12 PM
Grand Marnier Sauce
4 Tbl. butter, melted
2 shallots, finely minced
1 bay leaf
1/2 cup Grand Marnier
1/2 cup white wine
1 pt. heavy cream
salt and white pepper to taste
In a heavy saucepan, melt the butter and saute shallots and bayleaf until shallots are transluscent. Remove bay leaf, add wine to deglaze the pan and turn down the heat. Slowly whisk in heavy cream, then the Grand Marnier. Add salt and white pepper to tase and keep at a low simmer until slightly thickened.
Goes well with pork or chicken.