Sour-Cream Orange Sauce

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Preparation info

  • About

    1Ā½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Ā¼ cup butter
  • Ā½ cup superfine sugar
  • 1 teaspoon grated orange rind
  • 1 cup sour cream
  • Ā¼ cup Grand Marnier or orange juice


  1. Cream the butter and mix with the sugar and orange rind until fluffy. Add the sour cream and mix well.

  2. Add the Grand Marnier or orange juice. Chill until serving time. The mixture will thicken as it chills.

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