Do-it-yourself orange sauce: the best options. orange sauce
Orange and fresh orange sauce will add incredible piquancy to meat dishes. Your attention is presented to a universal recipe for seasoning from this exotic and already familiar fruit.
How to cook the famous orange sauce for poultry, rabbit, pork, veal or fish?
For its preparation take:
- The zest of the fruit should be crushed, the juice squeezed out,
- proteins - beat the ingredients with a mixer into a steep foam, adding lemon juice and salt in a spoon,
- then mix all these ingredients.
- After adding mustard and oil - beat everything until smooth.
The recipe is universal and will suit any meat, giving it a unique taste.
Second option- simpler, but you can combine it with both meat and fish.
For its preparation take:
For this recipe
- fresh is poured into a saucepan,
- add vinegar and honey - boil the mass for 30–40 minutes over low heat, stirring occasionally.
- After that, in honey-orange sauce, for 5 minutes. before the end of cooking, add rosemary.
- Then remove from heat and let it brew, thicken.
Orange sauce for poultry
Orange sauce for poultry is perfect. Suitable orange sauce for chicken, 
turkeys or ducks. Juicy and fragrant, it will give the meat a unique taste and aroma according to its characteristics.
The process of making it is simple:
- for the recipe, take 2 medium-sized fruits of oranges, 2 tsp. honey and vinegar, lemon juice, spices - at your own discretion.
- The fruits of a citrus fruit are simply poured over with boiling water, the juice is squeezed out, and the zest is boiled over a fire for 10-15 minutes.
- All components are mixed, salt and sugar are added, then boiled over low heat for 10 minutes until thickened.
For poultry meat - a sauce prepared on the basis of orange juice is a great option.
Preparing seasoning for fish
Orange sauce for fish is a great option for those who love fish but can't stand the characteristic flavor. The sauce itself will create an excellent composition with fish, especially if the latter is baked in the oven or stewed.
How to make orange sauce for fish?
You need to take 2 orange fruits and 1 medium-sized onion, 2 tbsp. l. fat cream and butter, starch for density, 1 tsp. orange liqueur, horseradish and pepper, salt to your liking.
You can try orange sauce, the recipe of which provides for the preparation of such products - 2 oranges and 2 tbsp. l. white wine, dry, spices - of your choice. First of all, you need to squeeze the juice, and grate the zest or beat with a blender. Then mix thoroughly, gradually adding pepper, wine, honey and salt. Mix everything thoroughly, and the fragrant dressing is ready - you can immediately serve it with a fish dish. 
Orange sauce for dessert
Sweet dessert sauce with orange goes well with pancakes and pancakes, waffles or biscuit.
For cooking you need:
- First of all, the juice from the fruit is squeezed out, and the zest is rubbed on a grater.
- Then, on a steam bath, melt the butter, mixing it all with honey.
- All components are put on the stove in an enameled container, boiled over low heat, liquor is gradually introduced, spices are boiled for 5 minutes and served with the cooked dish.
Today I will tell you how to make orange sauce, but the recipe is not one, but several: for meat, fish, chicken, pancakes and sweet orange sauce for baking. By the way, for lovers of Chinese sweet and sour sauces, these recipes are just a godsend! Question: what sauces do you know besides mayonnaise, known to everyone, even babies? In fact, sauce is a much broader concept. The main function is to fill the dish, enrich and diversify. And how you do it depends on taste preferences and imagination.
Sauces are sweet and salty, fatty and lean, spicy and sour. Orange sauce is served with a variety of dishes: meat, sweet, fish - depending on the additional ingredients: salt and herbs.
How to make orange sauce
The sauce is based on an orange, which uses not only juice, but also zest and pulp. And to make it tasty, for starters, friends, check out some of the rules for its preparation.
- To make the sauce thick, add starch or flour.
- Horseradish, mustard, black pepper are suitable for spiciness, and various aromatic herbs will add spice.
- Add cream or butter, the sauce will be more high-calorie.
- You need to prepare orange sauce only from fresh fruits, juice is not suitable for this purpose.
- To get rid of bitterness, pour boiling water over the fruits.
- You need to boil the fruits together with the zest, which is why they are, in fact, doused with boiling water, because the main bitterness is concentrated there.
- The sauce should not be cooked too long, otherwise it will lose its taste.
- Spices should be added no earlier than 3 minutes before cooking, otherwise the aroma will deteriorate due to prolonged heat treatment.
Orange sauce for fish dishes
By the way, I already introduced you to one recipe when I told you how to cook. This sauce is best suited for stewed and baked fish in the oven - an orange creates an amazing unusual composition. But it can also be fried.
Recipe number 1.
You will need:
- Orange - 2 pcs.
- Dry white wine - 3 tablespoons.
- Horseradish - 1 tablespoon.
- Salt, sugar - take to taste, usually a pinch is enough.
How to cook:
- Squeeze the juice from the fruit, and grate the zest of one orange on a fine grater.
- Mix juice, zest, pre-grated horseradish, dry white wine in a bowl and add salt and sugar. Instead of horseradish, you can take mustard, cooked or powdered. But Dijon mustard is better.
- Mix well and serve immediately with fish. Sauce does not require heat treatment.
Recipe number 2.
A more versatile option, goes well with boiled fish, and fried. Preparing quickly, but the result is amazing! Guests will be amazed if you serve fish seasoned with this sauce on the festive table.
Take:
- Oranges - 2 pcs.
- Onion - 1 small onion.
- Cream - 2 large spoons.
- Butter - 2 large spoons.
- Flour - 2 tablespoons.
- Orange liqueur - half a teaspoon.
- Salt, red and white pepper - take to taste.
How to cook:
- Remove the zest from the oranges, grate it on a coarse grater and set aside for now in a separate bowl.
- Squeeze juice from fruits, strain. Chop the onion finely.
- Melt the butter in a frying pan, quickly fry the onion until golden brown, carefully add the flour and, stirring constantly, lightly fry it.
- Pour in the cream, liqueur and orange juice and simmer the sauce over low heat for 15 minutes. Don't forget to stir it constantly.
- 5 minutes before readiness, add salt, white and red pepper, as well as zest. Mix well.
Salmon with sauce - recipe
For lovers of unusual fish preparation, I want to offer a recipe for cooking salmon with orange sauce - half an hour of time, a minimum of effort and you will get an unusually tasty dish. The fish will be juicy and tender.
- Salmon or pink salmon, trout, salmon - 2 steaks.
- Orange - 2 pcs.
- Lemon - 1 pc.
- Mustard - 1 large spoon.
- Black pepper and salt - take to taste.
How to cook:
- Squeeze the juice from 1 orange and half a lemon, add the mustard and mix well.
- Rub the fish with salt and pepper, pour over the prepared marinade and let it stand for 10-15 minutes to soak.
- Line a baking sheet with baking foil, cut the remaining orange and half a lemon into thin slices and place on a baking sheet.
- Put the fish on a pillow of citrus fruits, pour over the marinade and bake in the oven for 20 minutes at 180 degrees.
Orange sauce for meat
Recipe number 1.
The recipe is universal - suitable for any meat: pork, beef, turkey and chicken. The sauce is thick and rich. Guests will remember this dish for a long time.
You will need:
- Orange - 1 pc.
- Chicken egg yolk - 4 pcs.
- Lemon juice - 1 tbsp. spoon.
- Butter - 100 gr.
- Salt, mustard, ground black pepper - take to taste.
How to cook:
- Squeeze the juice from the orange and finely chop the zest.
- Beat the egg yolks with a mixer, salt and gradually adding lemon juice, continue to beat until you get a homogeneous mass.
- Slowly add orange juice in a thin stream, mix well. Then put the zest, mustard, pepper and pour in the previously melted butter.
- Again, beat the mass well with a mixer and serve it with a meat dish.
This is the basis for orange sauce for meat. But before the fourth point, it's time to turn on the fantasy. By adding various additives to the sauce, you can make several different sauces. It can be cloves, horseradish, dried finely chopped greens to taste. It all depends on your preferences.
Recipe number 2.
Excellent sauce for baked meat, barbecue, charcoal and grill. Get together, feel free to use it.
You will need:
- Orange juice, freshly squeezed - 1 liter.
- Sugar - 100 gr.
- Vinegar grape or apple (if not, then take any white) - 50 gr.
- Rosemary - a sprig, or dried 1 teaspoon.
How to cook:
The amount of ingredients is calculated for about 4 servings, if it seems to you that the juice is too much, then I will say - no, you do not need to reduce it.
- Squeeze the juice from the fruit, pour it into a saucepan and add sugar and vinegar.
- Put on the stove, bring to a boil, and then boil for 40 minutes on the smallest fire. Stir the mass periodically. At the end of cooking, 10 minutes before the end, put the rosemary.
- The finished sauce should be thick, but while you cook it, it will not be really thick, for this it must stand to cool. The sauce will be a beautiful color and very fragrant.
- Serve any meat cooked on coals, grilled with orange sauce and you will be absolutely delighted!
Orange sauce for chicken - recipe
You will need:
- Orange - 2 pcs.
- Sugar - 2 teaspoons.
- Salt, honey, vinegar, lemon juice, mustard and black pepper - take to taste.
- Water.
How to cook:
- Pour boiling water over fruit and cut in half. Squeeze out the juice and set it aside for now.
- Finely chop the zest and peel, put in a saucepan and fill with water, pour enough water so that it completely covers the zest. Simmer for 15 minutes on low heat and then strain.
- Pour juice into the pan, salt, put sugar and cook for 10-15 minutes until it thickens slightly.
- At the very end of cooking, put mustard, vinegar - ordinary table or balsamic, lemon juice, ground black pepper and honey - take all the ingredients to taste.
How to cook chicken with orange sauce: Cut it into pieces, pour over half of the prepared sauce and marinate for an hour. Then bake it in the oven or fry it in a pan. Drizzle with remaining sauce when serving.
sweet sauce
You can't go wrong if you serve it with pancakes, hash browns, waffles, biscuits, homemade cookies. The cooking speed will pleasantly surprise you, and you will be delighted with the taste.
Take:
- Oranges - 2 pcs.
- Honey - 2-3 tbsp. spoons.
- Orange liqueur - 250 ml.
- Butter - 20 gr.
How to cook:
- Squeeze the juice from both oranges, finely chop the zest of one of them.
- In a water bath, melt the butter a little so that it becomes soft.
- In a small saucepan, mix the heated oil with honey and put on fire. Over very low heat, heat the honey and butter until they are completely melted, stirring occasionally.
- Pour in the liquor, freshly squeezed orange juice, put the zest. Stirring constantly, continue to cook for 4-5 minutes.
- When the sauce is ready, cool it down and serve with dessert.
The variety of orange sauces is amazing, isn't it? If you know, friends, some other interesting ones, do not be greedy, share in the comments.
The French believed that the sauce is the main component of any dish. And they are right. Try to just boil any meat, and then serve it on the table, watering, for example, one part and the other - You will get two completely different dishes with dissimilar tastes.
In order to diversify the taste of familiar dishes or snacks, you can prepare orange sauce. It can be sweet or sour, spicy or delicate: the choice of taste depends on the dish to which this original sauce will be served.
To prepare orange sauce for one serving of donuts (pancakes, pancakes), you need to take
- 2 large oranges;
- 20 g butter;
- sugar to taste.
From oranges, first remove the zest, rub on a very fine grater. Then they are cleaned of films. Juice is squeezed out of one, mixed with zest. Slices of the other are cut into small pieces.
Melt butter and sugar in a frying pan. When the caramel is browned, begins to thicken, pour into it with zest, stew for several minutes. Then spread the pieces of orange there, stirring, waiting until the mass becomes thick. The sauce is ready. This is a great sweet and sour addition to any pastry.
Pork has long been loved by our compatriots. But few people know that orange sauce is suitable for such a dish. The recipe is simple: first mix equal amounts of sweet soy sauce with warm water. Then melted honey, pepper juice, curry are added to them. The prepared mixture is poured into a pan with melted butter, stirred until the mass becomes thick. If the sauce turns out to be quite liquid, you can add a little flour or starch to it. This orange sauce is good because the cook himself selects all the ingredients, focusing on his own taste: there is no strict ratio of products.
For those who do not like spicy gravy, you can offer another recipe. Orange sauce will be very tender. Required:
- orange;
- a large spoonful of cream;
- butter;
- flour;
- cinnamon.
As in previous recipes, orange juice is mixed with zest, stewed in a pan with honey and butter. At the end, cinnamon is added - it will remove cloying, emphasize the aroma of the product. Flour is needed to thicken the gravy.
Orange sauce for fish is a very tasty addition. It can be prepared according to a hundred recipes specifically for fish. And you can make a spicy orange sauce, which will be universal: it will perfectly complement the taste of poultry, fish, any meat.
Have to take:
- juice of two oranges + their zest;
- 2 tablespoons of strong horseradish;
- 2 tablespoons cognac (or white wine);
- a small spoonful of mustard (preferably sweet, French);
- juice of one lemon
Mix all the ingredients except mustard, simmer for a few minutes over low heat. When the gravy thickens, it is cooled, salted, peppered, mixed with French mustard. The sauce is ready.
There is another rather rare version of orange sauce for fish. It's cooked like this. First, the leek is sautéed in a short time. When it is ready, it must be taken out. In the remaining oil, one peeled tomato is sautéed until tender. Take out, in the same pan lightly sauté the flour. Then add fish broth to it, boil for 5 minutes, no more. At the very end add browned onion, tomato, orange juice with fine zest, spices to taste. The original is usually served with fish of especially rare varieties.
Orange sauce with blue cheese is preferred by pasta lovers. For its preparation take:
- orange juice and zest;
- about 100 g of sour cream;
- the same amount of blue cheese;
- chopped onion;
- a spoonful of sweet and a spoonful of regular mustard.
It is clear that the ratio of the components depends entirely on the preferences of the cook.
In butter, fry the onion until golden, add sour cream and cheese to it, stirring, bring to the dissolution of the cheese. Pour in orange juice with zest, mustard. Bon appetit!
Today I will tell you how to make orange sauce, but the recipe is not one, but several: for meat, fish, chicken, pancakes and sweet orange sauce for baking. By the way, for lovers of Chinese sweet and sour sauces, these recipes are just a godsend! Question: what sauces do you know besides mayonnaise, known to everyone, even babies? In fact, sauce is a much broader concept. The main function is to fill the dish, enrich and diversify. And how you do it depends on taste preferences and imagination.
Sauces are sweet and salty, fatty and lean, spicy and sour. Orange sauce is served with a variety of dishes: meat, sweet, fish - depending on the additional ingredients: salt and herbs.
How to make orange sauce
The sauce is based on an orange, which uses not only juice, but also zest and pulp. And to make it tasty, for starters, friends, check out some of the rules for its preparation.
- To make the sauce thick, add starch or flour.
- Horseradish, mustard, black pepper are suitable for spiciness, and various aromatic herbs will add spice.
- Add cream or butter, the sauce will be more high-calorie.
- You need to prepare orange sauce only from fresh fruits, juice is not suitable for this purpose.
- To get rid of bitterness, pour boiling water over the fruits.
- You need to boil the fruits together with the zest, which is why they are, in fact, doused with boiling water, because the main bitterness is concentrated there.
- The sauce should not be cooked too long, otherwise it will lose its taste.
- Spices should be added no earlier than 3 minutes before cooking, otherwise the aroma will deteriorate due to prolonged heat treatment.
Orange sauce for fish dishes
By the way, I already introduced you to one recipe when I told you how to cook. This sauce is best suited for stewed and baked fish in the oven - an orange creates an amazing unusual composition. But it can also be fried.
Recipe number 1.
You will need:
- Orange - 2 pcs.
- Dry white wine - 3 tablespoons.
- Horseradish - 1 tablespoon.
- Salt, sugar - take to taste, usually a pinch is enough.
How to cook:
- Squeeze the juice from the fruit, and grate the zest of one orange on a fine grater.
- Mix juice, zest, pre-grated horseradish, dry white wine in a bowl and add salt and sugar. Instead of horseradish, you can take mustard, cooked or powdered. But Dijon mustard is better.
- Mix well and serve immediately with fish. Sauce does not require heat treatment.
Recipe number 2.
A more versatile option, goes well with boiled fish, and fried. Preparing quickly, but the result is amazing! Guests will be amazed if you serve fish seasoned with this sauce on the festive table.
Take:
- Oranges - 2 pcs.
- Onion - 1 small onion.
- Cream - 2 large spoons.
- Butter - 2 large spoons.
- Flour - 2 tablespoons.
- Orange liqueur - half a teaspoon.
- Salt, red and white pepper - take to taste.
How to cook:
- Remove the zest from the oranges, grate it on a coarse grater and set aside for now in a separate bowl.
- Squeeze juice from fruits, strain. Chop the onion finely.
- Melt the butter in a frying pan, quickly fry the onion until golden brown, carefully add the flour and, stirring constantly, lightly fry it.
- Pour in the cream, liqueur and orange juice and simmer the sauce over low heat for 15 minutes. Don't forget to stir it constantly.
- 5 minutes before readiness, add salt, white and red pepper, as well as zest. Mix well.
Salmon with sauce - recipe
For lovers of unusual fish preparation, I want to offer a recipe for cooking salmon with orange sauce - half an hour of time, a minimum of effort and you will get an unusually tasty dish. The fish will be juicy and tender.
- Salmon or pink salmon, trout, salmon - 2 steaks.
- Orange - 2 pcs.
- Lemon - 1 pc.
- Mustard - 1 large spoon.
- Black pepper and salt - take to taste.
How to cook:
- Squeeze the juice from 1 orange and half a lemon, add the mustard and mix well.
- Rub the fish with salt and pepper, pour over the prepared marinade and let it stand for 10-15 minutes to soak.
- Line a baking sheet with baking foil, cut the remaining orange and half a lemon into thin slices and place on a baking sheet.
- Put the fish on a pillow of citrus fruits, pour over the marinade and bake in the oven for 20 minutes at 180 degrees.
Orange sauce for meat
Recipe number 1.
The recipe is universal - suitable for any meat: pork, beef, turkey and chicken. The sauce is thick and rich. Guests will remember this dish for a long time.
You will need:
- Orange - 1 pc.
- Chicken egg yolk - 4 pcs.
- Lemon juice - 1 tbsp. spoon.
- Butter - 100 gr.
- Salt, mustard, ground black pepper - take to taste.
How to cook:
- Squeeze the juice from the orange and finely chop the zest.
- Beat the egg yolks with a mixer, salt and gradually adding lemon juice, continue to beat until you get a homogeneous mass.
- Slowly add orange juice in a thin stream, mix well. Then put the zest, mustard, pepper and pour in the previously melted butter.
- Again, beat the mass well with a mixer and serve it with a meat dish.
This is the basis for orange sauce for meat. But before the fourth point, it's time to turn on the fantasy. By adding various additives to the sauce, you can make several different sauces. It can be cloves, horseradish, dried finely chopped greens to taste. It all depends on your preferences.
Recipe number 2.
Excellent sauce for baked meat, barbecue, charcoal and grill. Get together, feel free to use it.
You will need:
- Orange juice, freshly squeezed - 1 liter.
- Sugar - 100 gr.
- Vinegar grape or apple (if not, then take any white) - 50 gr.
- Rosemary - a sprig, or dried 1 teaspoon.
How to cook:
The amount of ingredients is calculated for about 4 servings, if it seems to you that the juice is too much, then I will say - no, you do not need to reduce it.
- Squeeze the juice from the fruit, pour it into a saucepan and add sugar and vinegar.
- Put on the stove, bring to a boil, and then boil for 40 minutes on the smallest fire. Stir the mass periodically. At the end of cooking, 10 minutes before the end, put the rosemary.
- The finished sauce should be thick, but while you cook it, it will not be really thick, for this it must stand to cool. The sauce will be a beautiful color and very fragrant.
- Serve any meat cooked on coals, grilled with orange sauce and you will be absolutely delighted!
Orange sauce for chicken - recipe
You will need:
- Orange - 2 pcs.
- Sugar - 2 teaspoons.
- Salt, honey, vinegar, lemon juice, mustard and black pepper - take to taste.
- Water.
How to cook:
- Pour boiling water over fruit and cut in half. Squeeze out the juice and set it aside for now.
- Finely chop the zest and peel, put in a saucepan and fill with water, pour enough water so that it completely covers the zest. Simmer for 15 minutes on low heat and then strain.
- Pour juice into the pan, salt, put sugar and cook for 10-15 minutes until it thickens slightly.
- At the very end of cooking, put mustard, vinegar - ordinary table or balsamic, lemon juice, ground black pepper and honey - take all the ingredients to taste.
How to cook chicken with orange sauce: Cut it into pieces, pour over half of the prepared sauce and marinate for an hour. Then bake it in the oven or fry it in a pan. Drizzle with remaining sauce when serving.
sweet sauce
You can't go wrong if you serve it with pancakes, hash browns, waffles, biscuits, homemade cookies. The cooking speed will pleasantly surprise you, and you will be delighted with the taste.
Take:
- Oranges - 2 pcs.
- Honey - 2-3 tbsp. spoons.
- Orange liqueur - 250 ml.
- Butter - 20 gr.
How to cook:
- Squeeze the juice from both oranges, finely chop the zest of one of them.
- In a water bath, melt the butter a little so that it becomes soft.
- In a small saucepan, mix the heated oil with honey and put on fire. Over very low heat, heat the honey and butter until they are completely melted, stirring occasionally.
- Pour in the liquor, freshly squeezed orange juice, put the zest. Stirring constantly, continue to cook for 4-5 minutes.
- When the sauce is ready, cool it down and serve with dessert.
The variety of orange sauces is amazing, isn't it? If you know, friends, some other interesting ones, do not be greedy, share in the comments.
Every housewife loves to cook something unusual, with an interesting and memorable taste. For example, it is worth trying to prepare orange sauce, which is ideal for chicken, duck, any other bird.
Classic recipe
Orange Sauce Ingredients:
- juicy big orange;
- honey - a teaspoon;
- a pinch of black pepper and salt;
- a quarter teaspoon of savory, coriander, paprika and basil;
- a tablespoon of melted butter;
- wheat flour or cornstarch (the amount depends on the desired consistency of the resulting mixture called orange sauce).
The first step is to squeeze the juice from one orange. Before this, it is advisable to pour over the fruit with boiling water, and then crush it with force in your hands. This will make it easier to squeeze the juice out of the product. At the second stage, the same juice must be boiled, put on a small fire and at the same time stir it constantly.
In the meantime, take another container, melt honey in it and combine it with butter, while mixing the components well. Next, add a mixture of oil and honey to the heated orange juice, and continue to heat, but stir constantly. Add seasoning and salt to the contents. Mix everything again.
The next step is to dilute the starch in a small amount of sauce, after which this mass is combined with the general composition. Mix everything again until a homogeneous mass is obtained. There is no need to boil it.
Important: Care must be taken not to overdo it with flour and starch, as the sauce may lose the desired consistency and piquancy of taste.
Before serving, the dish should cool and thicken well. A fragrant and delicious orange sauce is prepared, you can enjoy its spicy taste.
with cranberries
Orange sauce is prepared not only specifically from this fruit, it may also contain other components. Very original in this regard is dressing with cranberries. The sweet and sour taste of this sauce is simply mesmerizing with its unsurpassed qualities. For cooking you will need:
- a couple of oranges;
- a glass of sugar;
- lemon juice - a couple of spoons;
- ginger, cut into thin strips;
- a glass of cranberries, can be frozen;
- half a spoonful of white pepper.
To create such a sauce, the following technology should be followed. First you need to remove the zest from the orange and cut it into thin strips. Squeeze juice from fruit. Mix granulated sugar and lemon juice in a small bowl and place on the stove. Bring the composition to a boil and cook for at least five minutes until the syrup thickens. Remove from heat immediately and add remaining ingredients.
Send this mixture back to the stove, while the fire should be medium. Prepare orange sauce for about 5 minutes. Be sure to stir the composition. Serve the dish cold. Perfectly harmonizes with turkey and other types of poultry.
With vinegar and rosemary
Another option for making a sauce is also suitable for meat dishes, which will include dried rosemary, as well as vinegar. This dressing will give originality to any kind of meat. Orange sauce is thick and does not spread.
To get a refueling, prepare:
- liter of orange juice;
- one hundred grams of honey;
- grape or apple cider vinegar - a quarter cup;
- a teaspoon of dried rosemary or a sprig of fresh.
The process of creating this filling is as follows. To begin with, it is worth doing the preparation of freshly squeezed juice from oranges, which then needs to be poured into a container, having previously filtered it. Then add honey and vinegar. This mixture should boil on the smallest fire. About half an hour will have to be spent on boiling the product.
Important: you can not leave the process unattended - you need to stir the mass all the time.
At the end of boiling, about five minutes before completion, add dried rosemary. The prepared dressing will not be thick enough at first while it is cooking. The dish will really thicken as it cools. The dressing has a beautiful shade and a rather delicate aroma. Grilled, barbecued or charcoal-grilled meat, to which a similar sauce will be served, will be accepted by loved ones with great delight.
Universal Recipe
Now let's talk about the most versatile sauce recipe for any type of meat. In its composition, in addition to the main product, there is mustard and chicken eggs. Actually you will need:
- four yolks;
- orange;
- a spoonful of lemon juice;
- one hundred grams of butter;
- pepper, salt and mustard.
Squeeze the juice from the orange, and finely chop the zest. Separate the whites from the yolks, beat the latter with a mixer, salt and gradually add lemon juice, constantly whisking the mixture until a homogeneous consistency is obtained.
Gently, in a very thin stream, pour in orange juice and mix the whole mixture. After that, add mustard, zest, pepper, pour in the butter melted in the microwave in advance. Again, beat everything well with a mixer and can be served with your favorite meat dish.
orange salsa
To prepare such a sauce, it is desirable to use sweet and sour fruits. Squeeze the juice into a container, evaporate it over low heat. Peel the ginger root and chili pepper, chop them with a knife. Remove the husk from the garlic and grate or pass through a special press.
Transfer all vegetables to boiling citrus juice along with balsamic vinegar, honey and soy sauce. Dip a slice of lemon into it and immediately remove from heat.
Important: for a beginner, the taste of the sauce may seem unusually extreme, which is why you should not pour it over meat. It is better to put the dressing on the table separately in portioned gravy boats.
Do not think that orange dressing is only suitable for meat dishes, it feels great in combination with fish.
Filling for fish
For cooking you will need the following products:
- a couple of oranges;
- dry white wine;
- honey or sugar;
- salt;
- chilli.
How is this dish prepared? Actions are similar to those described in other recipes. First you need to get citrus juice, and chop the zest on a fine grater. Then combine these ingredients, add dry white wine and chili peppers to them.
Bulk products add according to taste preferences. Mix the whole mixture well and serve immediately to the cooked fish. As you can see, preparing the dressing is quite simple.
For seafood
There is another version of this sauce served with seafood. It is considered more versatile than the above. This sauce is in perfect harmony with fried or boiled fish. It includes:
- a couple of large oranges;
- small bulb;
- heavy cream;
- butter;
- starch or flour;
- orange liqueur;
- salt, horseradish and pepper.
This is the cooking process. Remove the zest from the fruit (very thin), then cut it into strips and set aside. In the meantime, you need to squeeze the juice from the oranges, strain it through a strainer. Put butter in a frying pan and fry the chopped onion in it until transparent. Then add flour to everything, constantly stirring the mass so that lumps do not form.
Pour juice, cream and liquor into the contents, stirring constantly so that the cream cannot curdle. Boil the dressing over low heat. A few minutes before readiness, lay out the zest, which must be scalded with boiling water in advance. Next, add horseradish and salt to taste to the dressing.
With cinnamon and dried apricots
To make this sauce, take:
- frozen or fresh cranberries;
- dried apricots;
- medium orange and lemon;
- sugar;
- a little bit of orange juice;
- anise;
- cinnamon;
- ginger;
- salt.
Soak and finely chop the dried apricots, peel the zest from the lemon and orange. Squeeze citrus juice into a measuring glass. There also add a small amount of orange juice taken from the bag to fill the glass to the brim. Pour the zest, juice, and the rest of the ingredients into a pan, mix, and then boil. Next, reduce the heat and boil the contents of the container, stirring from time to time until the cranberries soften. Next, this berry can be gently crushed with a fork.
Let the dressing simmer for a few more minutes over low heat until the mixture begins to thicken. Turn off the sauce and pour it into a beautiful plate, give time to infuse for several hours in a cold place. Serve with meat dishes.
With sesame and mustard
The following recipe will perfectly complement any salad, giving it an original taste. To prepare, take:
- orange;
- lemon juice;
- olive oil;
- granular mustard;
- salt;
- black pepper;
- sesame seeds.
This dressing is very easy to prepare, so you do not have to spend considerable effort on its creation. When guests are on their doorstep, you can really surprise them by preparing this recipe.
So, take half an orange and squeeze the juice out of it. Add lemon juice and olive oil, grainy mustard, pepper. Knock the mixture until a little thick, on this, we can say that the sauce is cooked. If desired, you can diversify the dressing with dried sesame seeds.
With zest
Orange sauce is used not only to add to meat dishes, it is made sweet, well complementing main dishes. Pancakes have a very refined taste if you add this dressing to them.
Vitamin sauce, which is often used for pancakes, can decorate the dessert table, making any holiday more diverse, for example, Maslenitsa! It goes great with pancakes, pancakes, French crepes.
The ingredients you will need are:
- orange peel;
- orange juice;
- lemon juice;
- starch.
How is this sweet orange dressing prepared? First of all, wash the fruit well and wipe dry. Then grate the zest from the dry fruit. Cut it in half and squeeze out the juice.
In the meantime, boil water, pour in the zest from this citrus product and boil for 5 minutes. Pour in lemon juice and honey. Then let the orange water cool down. Take a small amount of this fragrant water and dilute starch in it.
Add this mixture to the main product and boil again until the sweet sauce begins to thicken. Add more fruit juice and mix well again. Serve the sauce for pancakes, pancakes.
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