Ingredients
- 1 c Heavy cream
- 3 tb Frangelica liqueur
- 1 c Butter, cold, chipped
Directions
1. In medium saucepan, slowly reduce cream and Frangelica together until approximately 6 tablespoons remain.
2. Slowly add butter, a few chips at a time, swirling pan constantly to incorporate butter into cream (do not stir); continue swirling until all butter has been added.
3. Serve over fish or chicken.
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Frangelica Butter Sauce