Do you think sauce is a traditional mayonnaise in all its variations? You are deeply mistaken! In fact, sauce is a much broader concept, and the list of ingredients in its composition is very wide. After all, the main “function” of the sauce is not only to fill, but also to decorate, enrich and diversify the dish, and how to do it depends only on your imagination and taste preferences. Sweet or salty, lean or fatty, spicy or sour - all this is sauce. This article focuses on such an unusual sauce as orange. Depending on the secondary ingredients, it is served with various kinds of dishes, be it meat or sweet pancakes.
Orange Sauce - General Principles and Methods of Cooking
The name of the sauce speaks for itself. It is clear that at the heart of the cooking of the “dressing” lies a bright, orange orange, or rather, its juice (they often use peel and pulp). Depending on the purpose of the sauce, it can be thick, liquid, sweet, sour, spicy or savory with the addition of salt and spicy aromatic herbs.
To make the orange sauce thick, it is boiled or diluted with flour, starch. Sweet taste is obtained thanks to sugar, honey, the sharp shade is emphasized by mustard, horseradish or ground pepper, and spicy - various aromatic herbs. In addition, orange sauce can be made much more nutritious and high-calorie by adding butter or cream. There are many recipes for orange sauce. Invariably one thing: you should cook such a dressing only from fresh fruits. Even the most expensive and good juice bought in the store is unlikely to fit with rare exceptions.
Orange Sauce - Food Preparation
Depending on the recipe, orange sauce is made by boiling the fruit or using freshly squeezed juice. In the first case, fresh oranges must be doused with boiling water to say goodbye to the characteristic bitterness once and for all. Boil the fruit, by the way, along with the peel, which is why they are scalded with boiling water (bitterness is concentrated in the skin). If the orange sauce recipe involves adding freshly squeezed juice, then it is squeezed in the traditional way, using a juicer. Orange Sauce - The Best Recipes
Recipe 1: Orange sauce for fish dishes
Designed for fish and seafood. The sauce draws an amazing composition in combination with fish, especially stewed or baked in the oven.
Ingredients:
- two fresh oranges
- three spoons (table) of dry white wine
- table. spoon of horseradish
- a pinch of salt
- to taste sugar
Method of preparation:
Squeeze the juice from the fruit. Grind a lemon zest on a fine grater. Mix juice, zest, grated horseradish, dry wine. To taste, add salt and sugar (honey can). We mix and serve to fish (seafood) in a freshly prepared form, until the ingredients have lost their original taste.
Recipe 2: Orange sauce for fish dishes (version two)
A more “sublime" and versatile sauce preparation option. It goes well with both boiled and fried fish. A gas station is being prepared for no more than twenty minutes, and the result is truly amazing, worthy of the highest praise. Are you planning a feast? Then it's time to surprise the guests with a baked fish, and to her, naturally, serve this sauce.
Ingredients:
- two oranges
- one small onion
- two art. spoons of cream
- two art. spoons of butter
- two p. flour
- a few drops of orange liqueur
- to taste white, red pepper and salt
Method of preparation:
Remove the zest, grind it on a coarse grater and set aside. Squeeze out the fruit juice, which is filtered with the help of pure gauze (or special kitchen appliances). We melt the butter in a frying pan and fry a finely squared onion until golden brown. After that, gently pour the flour to the onion, stirring constantly. Pour in cream, juice and liquor, not forgetting to stir, so as not to form lumps. Simmer the sauce on low heat for about 15 minutes. Five minutes before the readiness, add the zest, a pinch of salt and to taste red, white pepper.
Recipe 3: Orange Sauce for Meat Dishes
The following orange sauce recipe is versatile and suitable for any kind of meat, including poultry. As a result, the sauce is quite thick, it will give your baked duck or pork leg an element of originality and a bright personality.
Ingredients:
- one orange
- four raw yolks
- one spoon of lemon juice
- 100 gr. soft butter
- salt to taste
- to taste mustard, ground pepper
Method of preparation:
Squeeze orange juice, grind the zest (without white flesh). Beat the egg yolks with a mixer, gradually adding a spoonful of lemon juice and salt. Then gently trickle in pouring orange juice. Stir. At the end add chopped zest, pepper, mustard, pour in melted butter. Repeatedly whisk everything and serve to a hot meat dish. If desired, add a dash of horseradish, cinnamon, cloves, or dry fragrant herbs, powdered, into the sauce.
Recipe 4: Orange Dessert Sauce
Dessert orange sauce should be served with sweet concoctions: pancakes, pancakes, waffles, cake, biscuit, cookies, etc. It is cooked incredibly quickly, however, as well as eaten.
Ingredients:
- two oranges
- two or three table. spoons of honey
- 250 ml orange liqueur
- 20 gr. butter
Method of preparation:
Mix the melted butter at room temperature with honey and heat the components on low heat until melted. Next, pour liquor, freshly squeezed orange juice (from 2 fruits) and chopped zest (from one fruit) into the mass. Cook at low boiling for about four, five minutes. Then cool the orange sauce and serve it to the table, for example, to hot pancakes. Yummy!
Sample dishes with orange sauce
Recipe 1: Tuna with Orange Sauce
Tuna with orange sauce and pears is a real tropic-sea tale. The dish is prepared very quickly, and the interesting combination of “sea” and fruit will not leave indifferent a single gourmet.
Ingredients (two tuna steaks):
- two ripe pears
- one orange
- one table. spoon of butter
- four Art. spoons of olive oil
- two cloves of garlic
- rosemary
- two pinches of sugar
- to taste salt and pepper
Method of preparation:
Peel juicy pears, cut into small cubes. In a skillet, melt the butter and fry the pear slices on it until lightly brown, adding a sprig of rosemary and sugar. Then add freshly squeezed juice of one orange and evaporate it by half. Tuna steaks grease with olive oil, salt and pepper on each side. Fry the pieces in a pan or bake in the oven. The remaining olive oil mixed with chopped garlic and pour garlic sauce ready steaks. Put them on a plate and serve with orange-pear sauce.
Recipe 2: Chicken Stew with Orange Sauce
According to the recipe, we will use chicken fillet, but a no less tasty dish will be obtained with pork or any other meat.
Ingredients:
- 500 gr. boneless meat
- 100 gr. onion bulb
- two oranges
- on the tip of a spoon of turmeric
- salt to taste
- white ground pepper
- ground black pepper
- one teaspoon hot mustard
- vegetable oil (for frying)
Method of preparation:
Finely chop the onion and fry it until soft (but not to a crust). Cut the meat into medium pieces across the grain. From one orange we remove the zest, chop and throw away one third (we need two parts of the zest from three). Squeeze juice from both oranges. Pour it into browned onions, add mustard, chopped zest, ground peppers, salt and turmeric.
Bring the mass to a boil, put the chicken pieces into the hot sauce, cover with the lid and simmer over low heat for about 20 minutes. As required, the taste is adjusted with salt at its own discretion. After 20 minutes, remove the lid and fry the meat on a more intense fire for 5-7 minutes. The chicken turned out matchless! Enjoy your meal!
Orange Sauce - Useful Tips from Experienced Culinary Specialists
- Orange sauce should not be boiled for too long, otherwise it will completely lose its “zest” and significantly lose its taste;
- If, when boiling an orange sauce, the recipe requires the use of spices (pepper, cloves, ginger, mint, etc.), then they must be added three minutes before being ready, so that on the one hand their flavor is sufficiently revealed, but on the other - it does not deteriorate in the result of a longer heat treatment;
- You cannot boil down (make) orange sauce or cook various dishes with it in an aluminum container, because the orange contains natural acid, which, when interacting with metal, not only affects the taste of the dish, but also makes it very harmful. It is best for the manufacture of sauce enamelled container with intact walls.
