Suzette Sauce

While this famous sauce is most widely known as being served with crêpes, it is actually a versatile sauce which could pair with many other dishes. Try it with seafood, poultry or other desserts. This recipe forgoes the tradtional flambé (not something that I would be comfortable doing myself).

⅔ cup orange juice, freshly squeezed
⅔ cup sugar
2 Tbsp. Grand Marnier or Cointreau liqueur
6 Tbsp. unsalted butter, chilled, cut into pieces
¼ tsp. kosher salt

Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted.

Add butter a piece at a time, whisking until incorporated before adding more; stir in salt.

Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes.

Serve warm.

Makes about 1¼ cups.