On Sat, 4 Oct 2008 23:01:13 -0400, "Edwin Pawlowski" >
wrote:

>
>"Bob Simon" > wrote in message
.. .
>> Last week, I saw a french cook on TV preparing crab cakes served over
>> orange sauce. It looked good and I want to try making the sauce. The
>> ingredients were listed without proportions:
>> Orange Juice
>> Gran Marnier
>> Vanilla
>>
>> Would anyone care to suggest an appropriate ratio of juice to brandy?
>
>
>I'd use at least 3:1, maybe 6:1 after tasting. I'd probably add some butter
>too. I often make a similar sauce to put over scallops that have been
>seared in butter. After cooking, remove the scallops to a warmed plate. I
>add OJ, reduce with either sherry or Gran Marnier. If you drink frozen OJ
>you can just use some of the concentrate instead of the juice.
>

Reacting to you saying you sear in butter.... try searing in a film of
oil that can take high heat and add just a sliver of butter to
whatever sauce you're making. It's unbelievable how buttery tasting
the sauce becomes.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West