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 dress, but also to decorate, enrich and diversify the dish, and how to do it depends on your imagination and taste preferences. Sweet or salty, lean or fat, spicy or sour - all this is a sauce. This article will focus on such an unusual sauce as orange. Depending on the minor ingredients, it is served with various types of dishes, whether it is meat dishes or sweet pancakes.
Orange sauce - general principles and methods of preparation
The name of the sauce speaks for itself. It is clear that the preparation of the “dressing” is based on a bright, orange orange, or rather, its juice (zest and pulp are often used). Depending on the purpose of the sauce, it can be thick, liquid, sweet, sour, spicy or spicy with the addition of salt and spicy aromatic herbs.
To give the sauce orange density, it is boiled or diluted with flour, starch. Sweet taste is obtained thanks to sugar, honey, mustard, horseradish or ground pepper accentuate the sharp shade, and spicy - various aromatic herbs. In addition, orange sauce can be made much more nutritious and high in calories by adding butter or cream. There are many recipes for orange sauce. Invariably one thing: to prepare such a dressing should only be from fresh fruits. Even the most expensive and good juice bought in the store is unlikely to work with a few exceptions.
Orange Sauce - Food Preparation
Depending on the recipe, an orange sauce is made by boiling fruits or using freshly squeezed juice. In the first case, fresh oranges must be doused with boiling water in order to say goodbye to a characteristic bitterness once and for all. The fruits are boiled, by the way, together with the zest, which is why they are scalded with boiling water (bitterness is concentrated in the skin). If the recipe for orange sauce involves the addition of freshly squeezed juice, then it is squeezed out in the traditional way, using a juicer.
Orange Sauce - The Best Recipes
Recipe 1: Orange Sauce for Fish Meals
Designed for fish and seafood. The sauce draws an amazing composition in combination with a fish dish, especially stewed or baked in the oven.
Ingredients:
- two fresh oranges
- three tablespoons (tablespoons) of dry white wine
- table. horseradish spoon
- a pinch of salt
- sugar to taste
Cooking method:
Squeeze the juice from the fruit. Grind the zest of one lemon on a fine grater. Mix juice, zest, grated horseradish, dry wine. To taste, add salt and sugar (honey can be). Mix and serve to the fish (seafood) in a freshly cooked form, until the ingredients have lost their pristine taste.
Recipe 2: Orange Sauce for Fish Dishes (Option Two)
A more "elevated" and versatile version of the sauce. It goes well with both boiled and fried fish. Refueling takes 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, of course, serve this sauce to it.
Ingredients:
- two oranges
- one small onion
- two tbsp. tablespoons of cream
- two tbsp. tablespoons butter
- two liters flour
- a few drops of orange liquor
- to taste white, red pepper and salt
Cooking method:
Remove the zest, grind it on a coarse grater and set aside. Squeeze juice from the fruits, which we strain with clean gauze (or special kitchen appliances). Melt the butter in a frying pan and fry the finely chopped onion on it until golden brown. Then gently pour the flour into the onion, stirring constantly. Pour cream, juice and liquor, not forgetting to stir, so that no lumps form. Simmer the sauce over low heat for about 15 minutes. Five minutes before cooking, add the zest, a pinch of salt and taste red, white pepper.
Recipe 3: Orange Meat Sauce
The recipe for orange sauce described below is universal and is suitable for any kind of meat, including poultry. The sauce as a result turns out to be quite thick, it will give your baked duck or pork leg an element of originality and 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
Cooking method:
Squeeze the juice from the orange, grind the zest (without white pulp). Beat the egg yolks with a mixer, gradually adding a spoonful of lemon juice and salt. Then gently pour in orange juice. Mix. At the end, add chopped zest, pepper, mustard, pour melted butter. Beat everything up again and serve with a hot meat dish. If desired, a little horseradish, cinnamon, cloves or dry aromatic herbs, powdered, can be added to the sauce.
Recipe 4: Dessert Orange Sauce
It is advisable to serve dessert orange sauce with sweet cooking: pancakes, pancakes, waffles, cake, biscuit, cookies, etc. It cooks incredibly fast, however, just like it is eaten.
Ingredients:
- two oranges
- two or three table. tablespoons of honey
- 250 ml of orange liquor
- 20 gr. butter
Cooking method:
Melted at room temperature, mix the oil with honey and heat the components on a gentle fire until melted. Next, pour liquor, freshly squeezed orange juice (from 2 fruits) and chopped zest (from one fruit) into the mass. Cook with weak drilling for about four, five minutes. After which we cool the orange sauce and serve it, for example, to hot pancakes. Yummy!
Examples of 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 an interesting combination of “sea” and fruits will not leave indifferent a single gourmet.
Ingredients (for two tuna steaks):
- two ripe pears
- one orange
- one table. a spoonful of butter
- four tbsp. tablespoons olive oil
- two cloves of garlic
- rosemary
- two pinches of sugar
- to taste salt and pepper
Cooking method:
Peel juicy pears, cut into medium-sized cubes. In a stewpan, melt the butter and fry the pear slices on it until lightly golden, adding a sprig of rosemary and sugar to them. Then add the freshly squeezed juice of one orange and evaporate it halfway. Grease tuna steaks with olive oil, salt, pepper on each side. Fry the pieces in a pan or bake in the oven. The remaining olive oil is mixed with chopped garlic and pour the prepared steaks with garlic sauce. Put them on a plate and serve with orange-pear sauce.
Recipe 2: Braised Chicken with Orange Sauce
We will use chicken fillet according to the recipe, however, the dish will turn out to be equally delicious with pork or any other meat.
Ingredients:
- 500 gr. boneless meat
- 100 gr. onions
- two oranges
- on the tip of a spoon of turmeric
- salt to taste
- white ground pepper
- ground black pepper
- one teaspoon of acute mustard
- vegetable oil (for frying)
Cooking method:
Finely chop the onion and fry it until soft (but not to the crust). Cut the meat into medium slices across the fibers. We remove the zest from one orange, chop it and discard one third (we need two parts of the zest from three). Squeeze the juice from both oranges. Pour it into the browned onion, add mustard, chopped zest, ground peppers, salt and turmeric.
Bring the mass to a boil, put the chicken pieces in a hot sauce, cover and simmer for 20 minutes under low heat. As necessary, taste is adjusted with salt at your own discretion. After 20 minutes, remove the lid and fry the meat over a more intense fire for 5-7 minutes. The chicken turned out incomparable! Bon appetit to all!
Orange Sauce - Tips from Experienced Cooks
- Orange sauce should not be boiled for too long, otherwise it will completely lose its “zest” and will lose significantly in taste;
- If, when boiling an orange sauce, the recipe requires the use of spices (peppers, cloves, ginger, mint, etc.), then you need to add them three minutes before cooking, so that on the one hand their aroma opens sufficiently, but on the other it does not deteriorate the result of a longer heat treatment;
- You cannot boil (make) an orange sauce or cook various dishes with it in an aluminum container, since an orange contains natural acid, which when interacting with metal not only impairs the taste of the dish, but also makes it very harmful. An enameled container with intact walls is best for making the sauce.
