Sauce Suzette

Preparation info

  • Yield: about

    1 pt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Orange juice



  1. Warm the juice and zest in a saucepan.
  2. In a separate pan, cook the sugar to a golden caramel.
  3. Remove from the heat and add the butter. Stir to begin to dissolve the caramelized sugar.
  4. Add the warmed juices. Reduce by one-third, stirring continuously.
  5. Add the liqueur and brandy. Ignite to burn off the alcohol.