In a stainless steel pot over low heat, add the
sugar and slowly melt. Stir with a rubber spatula
once it starts to caramelize. Once it is a dark
caramel color, stir in the orange juice, white
wine vinegar, stock, and season with salt. Simmer
10 minutes to reduce and develop flavor.
To thicken, whisk together 1 tbsp of corn flouer
and 1 tbsp of water in a small bowl to create a
slurry. While simmering slowly add the slurry
while whisking until desired thickness is reached.
It should be thick enough to coat the back of the
spoon without moving. If it is too thick, add a
little bit of water, if it is too thin, add more
of the slurry.
For the orange peel garnish, boil water and blanch
the sliced peels for one minute. This takes away
the bitter flavor. Remove from the water.
Serving
Suggestions
Serve the sauce with the meat (duck, chicken, pork etc.) and vegetables of choice and garnish with the orange peels.
Originally Submitted
3/1/2024
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