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Grand Marnier Sauce

christmas

1/4 cup butter; softened
1 cup granulated sugar
1 teaspoon cornstarch
2 eggs; separated
1 cup light cream
1 teaspoon grated orange rind
2 tablespoons Grand Marnier or orange liqueur

In heavy saucepan, blend butter, all but 2 teaspoon of the sugar, and cornstarch; beat in egg yolks, cream and rind. Cook over low heat, stirring constantly, until lightly thickened and smooth, about 5 minutes. (Recipe can be prepared to this point up to 1 day ahead. Let cool, transfer to airtight container and refrigerate. Warm gently before continuing.) Beat egg whites until soft peaks form; gradually add remaining sugar, beating to firm glossy peaks. Fold into sauce; add Grand Marnier.

Contributor: Canadian Living - December, 1988

Yield: 8 to 12 serving

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