This is a sauce I have featured in menus past, and I love the way it accents pork in particular. The nuttiness of the browned butter with a slight citrus note from the orange liquor can make for a well-balanced complete dish. – Organic Valley Executive Chef Alex Brevik
2 ounces Grand Marnier liqueur
6 tablespoons Organic Valley Cultured Butter, cut into 6 pieces
1 teaspoon cider or white vinegar
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh basil
1/4 teaspoon salt or more to taste
1.) Heat liqueur in a small sauté pan or skillet over medium heat just until warmed. Use a lit match to carefully ignite liqueur; shake skillet until flames subside.
2.) Turn heat to medium-low and add remaining ingredients. Cook until butter is lightly browned, stirring frequently. Serve as a sauce for firm white fish fillets such as snapper, halibut or cod, or with pork or chicken.