Orange Sauce

Total Time:
15 min
10 min
5 min

2 cups

  • 4 extra-large egg yolks, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 1 3/4 cups scalded whole milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons Cognac or brandy
  • 1 tablespoon Grand Marnier liqueur
  • 1/4 teaspoon grated orange zest
  • Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.

  • With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.

  • Serve with Dark Chocolate Terrine

  • Photograph by Johnny Miller

To "scald" milk for the sauce, heat it to just below the boiling point. You'll see bubbles forming around the edge.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Fennel Orange Cranberry Sauce

    Recipe courtesy of Dave Lieberman