Grand Marnier Blood Orange Sauce

Serving Size {4 Servings}


1 Ounce Clarified Butter

1 Tablespoon Chopped Shallots

2 Tablespoons Grand Marnier

4 Ounce White Wine

6 Ounces Blood Orange Juice, fresh squeezed

1 Tablespoon Zest of Blood Orange

4 Tablespoons Glace De Canard

2 Tablespoons Unsalted Butter, Monte' Au Beurre, chilled

As Needed Salt and Pepper

Garnish Blood Orange Slices


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1. In hot saute pan, add clarified butter and sweat shallots. Add white wine and reduce by 2/3. Add blood orange juice and reduce by half. Add Grand Marnier and Glace de Canard, heat.

2. Pull from flame and add chilled butter, Monte' Au beurre. Add zest and salt and pepper as needed. Garnish with blood orange slices.

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