Orange and fresh orange sauce will add incredible piquancy to meat dishes. We present to your attention a universal recipe for seasoning from this exotic and already familiar fruit.

How to prepare the famous orange sauce for poultry, rabbit, pork, veal or fish?

To prepare it, take:

1. Chop the zest of the fruit, squeeze the juice,
2. proteins - beat the ingredients with a mixer into a cool foam, adding lemon juice and salt in a spoon,
3. then mix all these components.
4. Then add mustard and butter - 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.

To prepare it, take:

According to this recipe

1. fresh is poured into a saucepan,
2. add vinegar and honey - boil the mass for 30–40 minutes over low heat, stirring occasionally.
3. Then in honey-orange sauce, for 5 minutes. before the end of cooking, add rosemary.
4. Then remove from heat and let it brew, thicken.

Orange sauce for poultry

Orange sauce for poultry is ideal. Orange sauce for chicken is good, turkey or duck. Juicy and aromatic, it will give the meat a unique taste and aroma in its characteristics.

The cooking process is simple:

1. for the recipe, take 2 medium-sized fruits of oranges, 2 tsp. honey and vinegar, lemon juice, spices - at your own discretion.
2. Citrus fruits are simply poured over with boiling water, the juice is squeezed out, and the zest is boiled over the fire for 10-15 minutes.
3. All components are mixed, salt and sugar are added, and then boiled over low heat for 10 minutes until thickened.

For poultry, a sauce made with orange juice is a great option.

Cooking seasoning for fish

Orange sauce for fish is a great option for those who love it, but cannot stand the characteristic aroma. 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 each. l. heavy cream and butter, starch for thickness, 1 tsp. orange liqueur, horseradish and pepper, salt to your liking.

You can try orange sauce, the recipe for 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 out 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

This sweet dessert sauce with orange goes well with pancakes and pancakes, waffles or biscuits.

For cooking you need:

1. First of all, the juice is squeezed out of the fruit, and the zest is grated.
2. Then the butter is melted in a steam bath, mixing all this with honey.
3. All components are placed on the stove in an enamel container, boiled over low heat, gradually introduced liqueur, spices - boiled for 5 minutes and served with the cooked dish.

Do you think sauce is 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 season, but also to decorate, enrich and diversify the dish, and how to do this depends only on your imagination and taste preferences. Sweet or salty, lean or fatty, spicy or sour are all sauce. This article will focus on such an unusual sauce as orange. Depending on the secondary ingredients, it is served with various types of dishes, be it 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 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, mustard, horseradish or ground pepper accentuate the sharp hue, and various aromatic herbs accentuate the spicy one. Plus, you can make orange sauce much more nutritious and more nutritious by adding butter or cream. There are many recipes for orange sauce. One thing is invariable: such a dressing should be prepared only from fresh fruits. Even the most expensive and good juice bought in a store is unlikely to work 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 in order to say goodbye to the characteristic bitterness once and for all. The fruits are boiled down, by the way, together with the zest, which is why they are scalded with boiling water (the bitterness is concentrated in the skin). If the recipe for orange sauce involves the addition of freshly squeezed juice, then it is squeezed in the traditional way, using a juicer.

Orange Sauce - Best Recipes

Recipe 1: Orange sauce for fish dishes

Designed for fish and seafood. The sauce creates 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 out of the fruit. Grind the zest of one lemon on a fine grater. We mix juice, zest, grated horseradish, dry wine. Add salt and sugar to taste (honey can be used). Stir and serve freshly cooked with fish (seafood) until the ingredients have lost their original taste.

Recipe 2: Orange sauce for fish dishes (option two)

A more "sublime" and versatile version of the sauce. It goes well with both boiled and fried fish. The dressing takes no more than twenty minutes to prepare, and the result is truly delightful, 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 with it.

Ingredients:

- two oranges
- one small onion
- two tbsp. tablespoons of cream
- two tbsp. tablespoons of butter
- two l. flour
- a few drops of orange liqueur
- white, red pepper and salt to taste

Cooking method:

Remove the zest, grind it on a coarse grater and set it aside. Squeeze the juice from the fruits, which we strain with clean gauze (or special kitchen utensils). Melt the butter in a frying pan and fry a finely chopped onion until golden brown. Then carefully add flour to the onion, stirring constantly. Pour in the 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 zest, a pinch of salt and red, white pepper to taste.

Recipe 3: Orange sauce for meat dishes

The orange sauce recipe below is versatile and goes well with any type of meat, including poultry. As a result, the sauce 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 spoonful of lemon juice
- 100 gr. soft butter
- salt to taste
- mustard, ground pepper to taste

Cooking method:

Squeeze the juice from the orange, chop 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 the orange juice in a trickle. We mix. At the end, add chopped zest, pepper, mustard, pour in melted butter. Beat everything again and serve with a hot meat dish. If desired, you can add a little horseradish, cinnamon, cloves or dry aromatic herbs, crushed into powder, into the sauce.

Recipe 4: Dessert Orange Sauce

Dessert orange sauce is best served with sweet concoctions: pancakes, pancakes, waffles, muffins, biscuits, biscuits, etc. It cooks incredibly quickly, however, just as it is eaten.

Ingredients:

- two oranges
- two or three tables. spoons of honey
- 250 ml orange liqueur
- 20 gr. butter

Cooking method:

Mix the melted butter at room temperature with honey and heat the components over low heat until melted. Next, pour the liqueur, freshly squeezed orange juice (from 2 fruits) and chopped zest (from one fruit) into the mass. Cook with low boiling for about four or five minutes. Then cool the orange sauce and serve, for example, with hot pancakes. Delicious!

Examples of dishes with orange sauce

Recipe 1: Tuna with Orange Sauce

Tuna with orange sauce and pears is a real "tropical-sea" fairy tale. The dish is prepared very quickly, and the interesting combination of "sea" and fruits will impress not a single gourmet.

Ingredients (for two tuna steaks):

- two ripe pears
- one orange
- one table. a spoonful of butter
- four tbsp. tablespoons of olive oil
- two cloves of garlic
- rosemary
- two pinches of sugar
- salt and pepper to taste

Cooking method:

Peel juicy pears, cut into medium-sized cubes. In a saucepan, melt the butter and fry the pear pieces on it until lightly ruddy, adding a sprig of rosemary and sugar to them. Then add the freshly squeezed juice of one orange and evaporate it by half. Grease the tuna steaks with olive oil, salt and pepper on each side. Fry the pieces in a pan or bake in the oven. Mix the remaining olive oil with chopped garlic and pour the finished steaks with garlic sauce. Put them on a plate and serve with orange and pear sauce.

Recipe 2: Stewed Chicken with Orange Sauce

According to the recipe, we will use chicken fillet, but the dish will turn out to be no less tasty with pork or any other meat.

Ingredients:

- 500 gr. boneless meat
- 100 gr. onions
- two oranges
- on the tip of a spoonful of turmeric
- salt to taste
- ground white pepper
- ground black pepper
- one teaspoon of hot mustard
- vegetable oil (for frying)

Cooking method:

Chop the onion finely and fry it until soft (but not crusty). Cut the meat into medium pieces across the fibers. Remove the zest from one orange, chop and discard one third (we need two parts of the zest from three). Squeeze juice from both oranges. Pour it into toasted onion, add mustard, chopped zest, ground peppers, salt and turmeric.

Bring the mass to a boil, put the chicken pieces in hot sauce, cover with a lid and simmer over low heat for about 20 minutes. Adjust the taste as needed with salt at your own discretion. After 20 minutes, remove the lid and fry the meat over a more intense heat for 5-7 minutes. The chicken turned out to be incomparable! Bon appetit, everyone!

Orange sauce - useful tips from experienced chefs

- Orange sauce should not be boiled down for too long, otherwise it will completely lose its "zest" and lose significantly in taste;

- If, when boiling orange sauce, the recipe requires the use of spices (pepper, cloves, ginger, mint, etc.), then they must be added three minutes before readiness, so that, on the one hand, their aroma is sufficiently revealed, but on the other, it does not deteriorate in as a result of longer heat treatment;

- It is impossible to boil (make) orange sauce or cook various dishes with it in an aluminum container, since orange contains natural acid, which, when interacting with metal, not only worsens the taste of the dish, but also makes it very harmful. An enamel container with intact walls is best suited for making sauce.

Other recipes for sauces

• Sour cream sauce
• Tomato sauce
• Sweet sauce
• Cream sauce
• Sweet and sour sauce
• Sour sauce
• Tartar sauce
• Garlic Sause
• Cheese sauce
• Honey sauce
• Chicken sauce
• Teriyaki sauce
• Pesto sauce
• Bolognese sauce
• Mustard sauce
• Bechamel sauce
• White sauce
• Milk sauce
• Orange sauce
• Red sauce
• Spaghetti sauce
• Worcester sauce
• Chinese sauce
• Sauces for meat
• Spicy sauces
• Lingonberry sauce
• Pomegranate sauce
• Peanut sauce
• Cranberry Sauce
• Homemade mayonnaise
• Tkemali
• Fish sauce

You can find even more interesting recipes on the main page of the Cooking section.

I really like to cook something unusual, with a memorable taste. I also love that dishes, even at home, resemble those of a restaurant. Therefore, I am sharing with you a recipe for a sour-spicy orange sauce!

I decided to make orange sauce for the one cooked in a double boiler. The dish itself turned out to be quite tender, so I wanted to add a touch of piquancy to it. There was an orange at hand, there was little time left before serving, so orange sauce was what was needed. I'll write right away - it's very easy to cook it, and most importantly - quickly!

So, main characteristics of orange sauce:

Cooking time - 10 minutes.

Purpose - for meat (chicken, as in my case, but you can experiment, for example, serving it with duck).

One orange is enough for four to six servings.

Ingredients for making orange sauce:

• one large and juicy orange;
• one teaspoon of honey;
• a pinch of salt and ground black pepper;
• 1/4 teaspoon each dried: basil, paprika, coriander, savory;
• one tablespoon of ghee;
• cornstarch or wheat flour (different amounts - depending on the desired consistency of orange sauce).

How to make orange sauce for chicken?

1. First, you need to juice one orange. Before that, the fruit can be doused with boiling water and well squeezed in your hands. The juice will come out easier (especially on a manual juicer 🙂 By the way, I did not use the zest and pulp of an orange, although this recipe is also allowed.

Place the orange juice for the sauce on a low heat and make sure that it does not burn when boiling.

2. In the meantime, melt the honey in another small bowl, add butter to it and stir well.

3. Add honey and oil to the heated orange juice, stirring constantly and on the heat.

4. Add the pre-cooked salt and seasonings to the orange mass. Stir.

5. Dissolve the starch in a little sauce, then add it to the total mass. Stir the sauce thoroughly until smooth. You do not need to boil. Be careful not to overdo it with starch or flour. Otherwise, orange sauce will lose its piquant flavor and desired consistency.

Before serving, the sauce should cool and thicken slightly. Delicious and aromatic orange sauce is ready! As you can see, the recipe is very simple!

My orange sauce had a rich, sour-spicy flavor and aroma with a medium consistency (like sour cream). I also love the taste of the dish when served. And the orange hue of this sauce did an excellent job with this task.

By the way, you can increase the amount of herbs, seasonings, salt, sugar, thereby regulating the taste of the sauce.

Bon Appetit!

If you made orange sauce according to my recipe, please write your comment. I am very interested in how you have such a zest for chicken or other dish!

Most people season meat and fish with hot or creamy sauce because they think that sweet fruit sauce will not go well with these dishes. This opinion is erroneous, since fruit sauces go well with different dishes. Orange sauce perfectly complements the taste of fish, meat, salads and seafood.

Preparing ingredients for orange sauce

There are many variations on how to make orange sauce. Depending on the variant, the sauce can be made using freshly squeezed juice or by boiling the fruit. When boiled, fresh fruits are doused with boiling water to eliminate bitterness. Oranges are boiled down together with the zest, since the main percentage of bitterness is in it. The second option involves squeezing fresh juice from the fruit using a conventional juicer.

HOW TO MAKE ORANGE SAUCE

The base of the sauce is not only orange juice, but also its pulp and zest. In order for the sauce to turn out flawless, follow some rules for its preparation:

• 1. To add thickness to the sauce, combine it with starch or flour.
• 2. To make the sauce hotter, add horseradish, mustard, sprinkle with black pepper. Strengthen the spice with aromatic herbs.
• 3. Cream or butter will increase the calorie content of the sauce.
• 4. Only fresh fruits should be used for the sauce; orange juice will not work for it.
• 5. To remove the bitterness, the fruit must be scalded with boiling water.
• 6. Do not overcook the sauce so as not to spoil its taste.
• 7. To prevent spices from losing their aroma, they must be added a few minutes before the end of the sauce.

Various recipes for orange sauce for meat and more ...

Orange sauce recipe for meat

A simple recipe for orange sauce for meat

Products composition:

• 1. Orange fruit - 1 pc .;
• 2. half a lemon;
• 3. olive oil - 150 ml.;
• 4.3 tbsp. l. granular mustard - 3 tbsp. l .;
• 5. half a teaspoon of salt;
• 6.Dried sesame seeds - one handful;
• 7. ground black pepper - one pinch.

First you need to squeeze the juice from the orange and lemon. Add olive oil and mustard to it. The resulting mixture must be seasoned with salt and pepper to taste. After that, you need to beat the ingredients with a whisk or fork. The sauce should thicken slightly. Finally, sprinkle it with sesame seeds. This sauce goes well with poultry. They can also marinate meat perfectly. By adding mayonnaise, the sauce turns into the original creamy sauce.

Sweet orange sauce for meat dishes

Required products:

• 1. Orange fruit - 1 pc.
• 2. A few tablespoons of starch.
• 3. Half a liter of water.
• 4. Sugar powder - 1 tsp.
• 5. White ground pepper - 1/3 tsp.

How to make orange sauce - step by step recipe

To eliminate the bitterness of the orange peel, pour boiling water over it. Then the orange peel is finely grated. Next, you need to put it in a bowl, pour boiling water and put it on the stove. After bringing the liquid to a boil, reduce the heat. The orange shavings are boiled for about 10 minutes. Then the shavings need to be cooled and filtered with gauze or a fine-mesh colander.

Pour the resulting broth into one glass and dissolve the starch in it. There should be no lumps in it. Bring remaining citrus mixture to a boil, sprinkle with sugar and spices, and cover with starchy solution. Stir the sauce constantly with a wooden spatula or spoon to thicken it. Separately squeeze the juice from the pulp of the fruit, add it to the saucepan and stir well. The sauce can be poured into gravy boats.

Universal recipe for orange sauce for meat

The sauce for this recipe goes well with any type of meat. It turns out to be quite thick and makes your dish original and individual.

Required products for orange sauce for meat:

• 1. Orange fruit - 1 pc.
• 2. Egg yolks - 4 pcs.
• 3. Lemon juice - 1 tbsp. l.
• 4. Butter -100 grams.
• 5. Salt, mustard and black pepper to taste

Initially, you need to squeeze the juice from the fruit, and chop the zest. Raw yolks are whipped with a mixer, in the process a spoonful of lemon juice and salt are added to them. After that, orange juice is poured. All components are mixed. Then add chopped zest, pepper, mustard. The butter must be melted and added to all ingredients. To complete the cooking, whisk all the ingredients well again. Serve the sauce hot. If desired, a drop of horseradish, cinnamon, cloves or dry aromatic herbs, crushed into powder, are added to the sauce.

Orange sauce for sweet dishes

Dessert sauce goes well with pancakes, waffles, muffins, cookies and other sweets. It can be prepared easily and in a short time.

Required products:

• 1. Several oranges.
• 2. Several tablespoons of honey.
• 3. Orange liqueur - 250 ml.
• 4. Butter - 20 grams.

Leave the oil to thaw a little beforehand. After that, honey is added to it. We put the ingredients on low heat and bring to melt. Then the mass is poured with liqueur, freshly squeezed orange juice, and crushed zest is added. After the sauce has boiled, keep it on low heat for another 5 minutes. Cool the sauce before serving.

Honey orange sauce

Cooking time - 15 minutes.
Servings - 1.

Ingredients for honey-orange sauce:

• 1. Orange - 1 pc.
• 2. Honey - 1 tsp.
• 3. Salt and black pepper.
• 4. Dried basil, coriander, paprika, savory - ¼ tsp each.
• 5. Ghee butter - 1 tbsp. l.
• 6. Wheat flour.

Making Honey Orange Sauce

1. To begin with, orange juice is squeezed out of the prepared fruit. To make the juice easier to squeeze, the orange can be doused with hot water and squeezed well with your hands.
2. Orange juice is poured into a saucepan and put on low heat. In no case should it burn.
3. Honey is melted in a separate container, and then it is mixed with butter. Melted honey with butter is poured into heated orange juice.
4. Stir the sauce constantly and do not remove it from the stove. The orange sauce is salted and seasoned to taste, and mixed again.

Those who read that meat can only be eaten with ketchup or mustard, and fish with mayonnaise, are very much mistaken. And they lose a lot, since in modern cooking there are so many recipes for various sauces that can not only make a meat or fish dish juicier, but also give it completely new flavor notes. Orange sauce is exactly what you need if you want to prepare an unusual main dish for the festive table, slightly changing and decorating the traditional recipe.

Those who read that meat can only be eaten with ketchup or mustard, and fish with mayonnaise, are very much mistaken. And they lose a lot, since in modern cooking there are so many recipes for various sauces that can not only make a meat or fish dish juicier, but also give it completely new flavor notes. Orange sauce is exactly what you need if you want to prepare an unusual main dish for the festive table, slightly changing and decorating the traditional recipe.

Orange is probably the most popular citrus fruit. The taste of orange is sweet and sour, refreshing, therefore it is associated primarily with various desserts and pastries. But it is also very good with main dishes of fish or meat, if you supplement it with the right ingredients.

This sauce can be anything you like - liquid, like marinade, or thick, like jam, have a honey-caramel, delicate aftertaste, or spicy, spicy. It can be very low in calories and can aid in the digestion of fatty meats such as pork. Or it can be nutritious and satisfying when spiced with a generous portion of cream and butter and served with poultry breast or seafood.

In winter, season the orange sauce with cinnamon, anise, ginger and rosemary - it will perfectly fit into the New Year's feast and at the same time serve as a preventive measure against colds. And in spring, when the body requires vitamins and the sun, it will energize the orange sauce with chili peppers, mustard and fresh herbs - green onions and parsley. In the autumn period, orange and honey sauce will relieve depression. Each recipe is recommended to try, they are worth it.

Fish orange sauce recipe

At first glance, it may seem that oranges and fish are incompatible foods. This simple recipe convinces you of the exact opposite.

Ingredients:

• Oranges - two medium;
• Grated white horseradish - a tablespoon;
• Dry white wine - 100 ml;
• Salt, sugar and black pepper to taste.

Cooking steps:

1. Rinse oranges with hot water. Grate the zest of one of them. Then cut the oranges and squeeze the juice out of them.
2. Mix juice, zest, sugar or honey, wine and horseradish in a bowl.
3. Season to taste.

Now - attention. The sauce can be served already in this form - it will have a very fresh, pungent aroma and perfectly emphasize the taste of sea fish or shrimp. You can warm it up and thicken it with starch - then it will become thick and creamy. Or you can - and it will be most delicious - marinate the fish prepared for baking in it for half an hour, then transfer it to a baking sheet along with the sauce and send it to the oven.

Here's how to make orange sauce for baked meat.

Orange sauce for meat dishes

The orange sauce prepared according to this recipe is very refined and tender, it goes well with any meat, but it is especially good with baked pork, duck or turkey.

You will need the following products:

• Oranges - two pieces;
• Shallots - two pieces;
• Cognac - 50 ml;
• Fat cream - two tablespoons;
• Butter - a tablespoon;
• Olive oil - a tablespoon;
• Flour or starch - a tablespoon;
• Salt and pepper to taste.

It will take about 20 minutes to prepare the sauce along with preparing the food, but the time and effort will be worth it.

1. Sprinkle oranges with hot water, grate the zest of one or gently cut off without the white skin and chop in a blender.
2. Peel the shallots and chop very finely.
3. Melt butter in a saucepan, add olive oil. Add chopped onions and cook for a few minutes, stirring occasionally, until the onions are translucent.
4. Add flour and stir well. Then add cream and juice, stir again so that no lumps form.
5. Pour in cognac, bring sauce to a boil and reduce heat.
6. Add zest and seasonings, cook for another 7-10 minutes, not forgetting to stir. If the sauce is very thick, you can dilute it with meat broth, water or pour in a little more cream.

This recipe is basic. You can make orange sauce over it and change its flavor with various additives - chili, basil, thyme, oregano, cloves, cinnamon, turmeric, mint, ginger, or nutmeg. In this case, the recipe allows any experimentation.

Orange sauce cannot be boiled down for a long time, otherwise it will lose its refreshing aromas and taste.

If you are preparing a honey-fruit sauce with cloves, cinnamon or nutmeg, you need to add spices at the very end of cooking - literally two to three minutes before the sauce is removed from the heat. If you add spices earlier, they will lose their aroma and begin to taste bitter, drowning out the sweet honey-fruity taste and ruining the recipe. And if later, they will not have time to "open up" and instead of sauce you will get not the most successful version of orange jam.

Do not use honey-orange sauce in aluminum pans. Orange contains natural acids that react with aluminum. Such interaction will hopelessly ruin the taste of the dish, and may even be harmful. Therefore, if you are going to make a honey-fruit sauce and have chosen a recipe that requires heat treatment, prepare a pre-enameled saucepan.

The recipe can be supplemented with other fruits or vegetables - for example, apples, pears, pineapples, mangoes, bell peppers, garlic.

There is a super quick recipe for delicious orange sauce for meat. If you cooked chicken or boiled pork in the oven, put the pan with the remaining meat juice and fat on the fire, pour in the juice of one orange and half a glass of water, let the mixture boil.

While the orange sauce is boiling, dilute some starch or flour in cold water, pour into the orange sauce and let it boil again. Taste, add spices if required - and serve with your roast. Bon Appetit!