Buttery, citrusy Suzette sauce is classic with traditional French crepes, but it can go to so many other places. Try it with regular fluffy American pancakes, waffles, and French toast. Drizzle some over vanilla ice cream for a creamsicle-ish experience. Use it as a sauce for panna cotta or a cream cheese pound cake. Stir a bit into sparkling water to make orange soda. The possibilities, as they say, are only limited by your imagination.
Recipe information
Total Time
15 minutes
Yield
Makes about 1¼ cups
Ingredients
⅔
⅔
2
6
¼
Need to make a substitution?
Preparation
Bring ⅔ cup fresh orange juice, ⅔ cup (133 g) granulated sugar, and 2 Tbsp. Grand Marnier or other orange liqueur to a simmer in a large skillet over medium heat, stirring until sugar is melted. Add 6 Tbsp. chilled unsalted butter, cut into pieces, a piece at a time, whisking until incorporated before adding more; stir in ¼ tsp. Diamond Crystal or Morton kosher salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.
Do Ahead: Suzette sauce can be made 3 hours ahead. Keep covered at room temperature; rewarm over low heat, swirling often.
Editor’s note: This Suzette sauce recipe was first printed in our December 2016 issue; head this way for more great recipes with oranges from Epicurious →