Gastronomixs

Orange sauce

This is the original sauce for crêpes suzettes; that is, not the classical version served at the table but a preparation for in the kitchen.

Orange sauce

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Ingredients

100

g

sugar

50

g

water

3

 

oranges, juice

2

 

oranges, zest

1

 

lemon, zest

10

g

stem ginger, finely chopped

250

g

butter

60

ml

Grand Marnier

Preparation method

  • Put the sugar and water in a pan and caramelise lightly.
  • Add the orange juice, zests, and stem ginger.
  • Boil briefly and thicken with the butter.
  • Heat the Grand Marnier and flambé the sauce with it.

Serving suggestions

  • As a sauce for classic crêpes suzettes.
  • Add milk and cream to this orange sauce to make an espuma.

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