For many, sour-sweet sauce is associated with Eastern cuisine. In fact, the geography of using such sauces is much wider. Berry and fruit based sauces are served with meat and poultry in many European countries. In recent times, many of our compatriots have cultivated these seasonings. One of the most unusual and at the same time pleasant seasonings for meat is orange sauce. To make it is not difficult even for an inexperienced hostess. But with its help any meat dish will turn into a culinary masterpiece.
Cooking Features
Starting to prepare an orange sauce for meat, it is worth exploring a few general recommendations that will help get a guaranteed good result.
- Orange sauce can be made from fresh fruit or orange juice, but only freshly squeezed. Store juice is not suitable for this purpose.
- If the sauce is made from oranges, using them entirely, including zest, they are first boiled over with boiling water to reduce bitterness.
- It is possible to thicken orange sauce by long boiling, or you can speed up the process by using starch or flour. Egg yolks also help thicken the sauce.
- The special flavor and aroma of the orange sauce is given by spices. So that they do not lose their smell, it is better to add them at the end of cooking.
- You can cook orange sauce in an enamel bowl or stainless steel container. Aluminum packaging is not suitable for these purposes. The reason is that the oxidation of aluminum produces harmful substances, the ingress of which is extremely undesirable.
The rest of the cooking technology will depend on the recipe. However, it can vary greatly. For this reason, you need to carefully study the instructions accompanying the recipe, and only then proceed to the preparation of orange sauce for meat.
The classic recipe of orange sauce for meat
Composition:
- orange - 1 pc .;
- egg yolks - 4 pcs .;
- lemon juice - 20 ml;
- butter - 100 g;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash orange. Pour boiling water over it. Pat dry with a napkin.
- Cut the orange in half, squeeze the juice out of it. If you do not have a citrus juicer and you squeeze the juice with your hands, then you will need one and a half times more fruit.
- Rub the orange zest.
- Wash the eggs thoroughly and break them, separating the yolks from the whites. Proteins for making sauce are not needed, so they can be used for another dish.
- Whisk the yolks, add salt and lemon juice. Continue whisking until the yolks brighten.
- Gradually pour in the orange juice, without ceasing to beat the yolk mass.
- In a separate container, melt the butter.
- Little by little, adding butter to the sauce and whipping it, get a uniform consistency.
- Sprinkle pepper and other spices to your liking.
- Put the sauce in the water bath and whip it, heat it up.
The orange sauce, cooked according to the above recipe, is served hot. It is suitable for any kind of meat, so it is also called universal orange sauce.
A simple recipe for orange sauce for meat
Composition:
- orange - 1 pc .;
- water - 0, 5 l;
- starch - 40 g;
- sugar, spices, lemon juice - to taste.
Method of preparation:
- Wash the orange and squeeze the juice out of it. Rind the rind with boiling water and cut into thin strips.
- Fill the orange peel with 0, 4 l of water. Bring to a boil and cook for 10 minutes. Strain.
- Put the orange broth on the stove.
- When the broth begins to boil, add sugar, spices and lemon juice to taste, cook for a few minutes.
- Dissolve starch in the remaining cool water. Pour it in a thin orange broth and boil for a while to thicken the sauce.
- Remove the sauce from the heat and mix it with orange juice. Beat with a whisk or mixer.
The sauce needs to be poured into a sauceboat and wait until it cools, it is advisable to serve it cold to meat. Especially good this sauce is suitable for poultry meat.
Spicy Orange Sauce for Meat
Composition:
- orange - 1 pc .;
- lemon - 0, 5 pcs .;
- olive oil - 150 ml;
- mustard beans - 50 g;
- sesame seeds - 50 g;
- salt - 5 g;
- black ground pepper - a pinch.
Method of preparation:
- Sprinkle the mustard seeds with salt and put them in a mortar.
- From the orange and half a lemon squeeze the juice.
- Mix citrus juice, add olive oil and mustard.
- Beat the sauce well with a whisk or mixer.
- Add sesame seeds and pepper, whisk again.
This sauce has a savory taste and goes well with any meat, especially pork. Some housewives mix this sauce with mayonnaise, getting new flavors.
Orange Sauce with Honey
Composition:
- freshly squeezed orange juice - 0, 5 l;
- honey - 50 g;
- table vinegar (9 percent) - 25 ml;
- dried rosemary - a pinch.
Method of preparation:
- Pour the orange fresh juice into a small saucepan.
- Put honey in it, pour in vinegar.
- Put the pan on the fire.
- Simmer gently for 40 minutes, stirring occasionally. During this time, the sauce thickens a little.
- Add rosemary to the sauce, mix well and remove from heat.
The orange sauce made according to this recipe can also be called universal. After all, it is suitable not only for meat, but also for fish.
Orange sauce for poultry meat
Composition:
- orange - 1 pc .;
- lemon juice - 5 ml;
- table vinegar (9 percent) - 5 ml;
- honey - 5 ml;
- spices - to taste.
Method of preparation:
- Remove the zest from the orange, squeeze the juice out of it.
- Pour the zest with water and boil for 10 minutes. Drain broth, and chop the zest with a blender and put in orange juice.
- Add the remaining ingredients to the orange juice. Simmer until sauce thickens.
This sauce is usually served hot to poultry meat. It can also be used as a marinade.
Orange sauce is an unusual, but very tasty and appetizing seasoning for meat. It can be made according to different recipes and, despite the fact that the composition of these sauces will differ slightly, their taste will be different.
