Frangelica Butter Sauce

Recipe Ingredients

1 cup	237ml	Heavy cream
3 tablespoons	45ml	Frangelica liqueur
1 cup	198g / 7oz	Butter - cold chipped

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1995, page 86

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