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Butterscotch Sauce

Butterscotch Sauce

6 tablespoons butter
3/4 cup brown sugar
2 tablespoons Grand Marnier, (see note)
2 tablespoons water
2/3 cup heavy cream

Melt butter in a heavy saucepan. Add brown sugar and cook slowly for 1 minute. Add Grand Marnier and water. Bring to a boil. Add cream and simmer gently for 6 minutes. Strain through a fine sieve or cheesecloth. Serve hot or cold. Refrigerate to store. Makes about 1 cup

Note: We didn't use the Grand Marnier.

Len Spampinato, chef/owner of Aromas Fine Catering Inc.

Thursday, March 09, 2000



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