Orange sauce for meat. Orange sauce

08.09.2019 Lenten dishes

To be satisfying, beautiful and exotic? And economical enough? You don't need to rack your brains for a long time. The best solution for a festive table would be duck in orange sauce. The meat of this bird is tender and spicy in taste. And spices and sweet and sour orange sauce will only emphasize the originality of this dish. Duck with sauce can be cooked in a variety of ways. In this article, we present a selection of the best recipes. Read, cook and delight yourself and your loved ones with this exotic dish.

Duck in a simple recipe

To prepare a delicious and tender dish that literally melts in your mouth, you should take the carcass of a young bird. It should weigh about two kilograms. Gut the bird, if necessary, wash it and rub it with a mixture of salt and black pepper. Prepare the marinade separately. To do this, mix honey, and (three, two and one tablespoon, respectively) with the juice of one large orange. Put the duck in a plastic bag, pour it with marinade, tie a bag and leave it in the refrigerator for at least 12 hours. During this time, we should turn our bundle several times so that the duck in the orange sauce is thoroughly soaked. We heat the oven to 220 degrees. Shake the duck from the marinade, put it in a mold and bake it for twenty minutes. Reduce heat to 180 degrees. Pour the marinade and fat released onto the bird. We bake for about an hour and twenty minutes. We check readiness with a knitting needle.

Another simple recipe

Cut the carcass in half lengthwise. Rub with a mixture of red and black peppers and salt. Pour vegetable oil into the roaster. Fry duck halves on both sides until golden brown. We put the gosyatnitsa in an oven preheated to 180 C for half an hour. While the duck is stewing, peel two oranges from the skin, carefully remove all films, cut the pulp into pieces. Fill eight prunes with hot water. Peel one large apple and cut it into four parts. We take out the gosper from the oven. Pour half a liter of water there, put prunes and an apple. We put the stoves on the fire and simmer under the lid for an hour. During this time, we make the sauce. Finely chop the onion and fry it in butter. Add a glass of white wine and four tablespoons of honey. Strain the liquid in which the duck was stewed in orange sauce to the onion. We boil for about five minutes. Add a glass of brandy and thicken the sauce with flour.

Duck in orange sauce: a recipe from Italy

At the carcass, we tie the legs and wings so that the edges do not burn in the oven. Rub with salt and pepper. Fry in a roast pan until crusty in a mixture of vegetable and butter. Pour out a glass of cognac. We turn the bird over so that it is all saturated with the smell of distillate. Pour in an incomplete glass of white wine. Simmer for forty minutes under the lid. Remove a thin zest from two oranges and a lemon. We try not to damage the white shell of citrus fruits. Squeeze juice from lemon and one orange. We pour it out to the duck. Cut the second orange into thin slices. Boil the zest in salted water for five minutes, cut into strips. When the duck in orange sauce is ready, take it out onto a dish. Decorate with citrus wedges. Add the juice and zest to the sauce and continue to cook for another quarter of an hour under the lid on low heat. The sauce must be thickened with starch.

Beijing recipe

The hallmark of Chinese cuisine is caramelized duck in orange sauce. The recipe suggests milling the meat first. Rub it with salt and pepper, grease it with honey. Fry over high heat until golden brown. We take out the meat and keep it in a warm place until serving. Pour boiling water over the orange and cut off the zest. Squeeze juice from the pulp. We mix it with the liquid left over from roasting the duck and two tablespoons of orange liqueur. We bring it all to a boil. Pour in half a glass of cream. Add the zest, cut into small strips. Boil the sauce until thick. Salt and pepper it to taste. Cut the duck into pieces along the grain. Serve hot sauce separately.

Christmas dish

The British cook on Christmas Eve. And we will have a variation of this dish - duck in orange sauce. A simple recipe, but what a great result! Gut the carcass, wash and dry thoroughly with a towel. Pour 30 g of olive oil and the juice of one orange into a plate. Season with salt, pepper (black and red), poultry seasoning. Squeeze out three-fourths of the head of garlic. Leave the carcass to marinate in this mixture. Cooking the filling. Duck offal and two sour apples (without skin and seed pods) cut into cubes. Chop the remaining garlic. Add six pieces of dried apricots. Sprinkle with lemon juice. Season with pepper, each with a pinch of marjoram and basil. We stuff the duck with this filling as tightly as possible. Sewing up the belly, tying up the paws and wings. Leave it for an hour at room temperature. Put orange mugs on a sheet of foil. On them - a duck. Cover with orange circles. We wrap the foil and send the bundle to the oven. baked in orange sauce for one hour under aluminum and another 30 minutes without it.

Cooking secrets

Don't mess with homemade duck if you're going to bake it in the oven. It is better to buy a carcass in a supermarket - it will come out more tender. Duck in orange sauce in the oven will come out more aromatic if you add a little alcohol to the marinade - wine, cognac or brandy. contained in some spices can negatively affect the taste of this dish. Before baking in the oven, the legs and wings of the bird must be tied up so that they fit snugly to the body, otherwise they will become very dry and burn.

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 the well-known to everyone, even babies, mayonnaise? In fact, sauce is a much broader concept. The main function is to season the dish, enrich and diversify. And how you do this depends on taste and imagination.

Sauces are sweet and savory, 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 orange, which uses not only juice, but also zest and pulp. And to make it tasty, for starters, friends, read some of the rules for its preparation.

Add starch or flour to make the sauce thick.
Horseradish, mustard, black pepper are suitable for pungency, and various aromatic herbs will add spice.
Add cream or butter, the sauce will be more nutritious.
You need to cook orange sauce only from fresh fruits; juice is not suitable for these purposes.
To get rid of the bitterness, pour boiling water over the fruits.
It is necessary to boil the fruit together with the zest, therefore, in fact, they are poured over with boiling water, because the main bitterness is concentrated there.
The sauce should not be boiled for too long, otherwise it will lose in 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 it. This sauce is best suited to stewed and oven-baked fish - an orange creates an amazing unusual composition. But you can also go to the fried one.

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.
In a bowl, combine juice, zest, pre-grated horseradish, dry white wine and add salt and sugar. You can use cooked mustard or powder instead of horseradish. But Dijon mustard is better.
Stir well and serve immediately with fish. The sauce does not require heat treatment.

Recipe number 2.

A more versatile option, it goes well with boiled fish and fried. Prepares 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.
Onions - 1 small onion.
Cream - 2 large spoons.
Butter - 2 large spoons.
Flour - 2 tablespoons.
Orange liqueur - half a teaspoon.
Salt, red and white pepper - taste.

How to cook:

Remove the zest from the oranges, grate it on a coarse grater and set aside in a separate bowl for now.
Squeeze the juice from the fruit, strain. Chop the onion finely.
Melt the butter in a frying pan, quickly fry the onion until golden brown, gently add the flour and, stirring constantly, fry it slightly.
Pour in the cream, liqueur and orange juice and simmer the sauce over low heat for 15 minutes. Remember to stir it constantly.
Add salt, white and red pepper, and zest 5 minutes before cooking. Stir well.

Salmon with sauce - recipe

For lovers of unusual fish cooking, I want to offer a recipe for cooking salmon with orange sauce - half an hour, minimum 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 stir well.
Rub the fish with salt and pepper, pour over the cooked marinade and let it stand for 10-15 minutes to soak.
Line a baking sheet with baking foil, cut the remaining orange and half lemon into thin slices and place on the baking sheet.
Place the fish on a citrus pillow, top with the marinade and bake in the oven at 180 degrees for 20 minutes.

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 such a 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, black pepper - take to taste.

How to cook:

Squeeze the juice out of the orange and finely chop the zest.
Beat the egg yolks with a mixer, salt and gradually add lemon juice, continue beating until you get a homogeneous mass.
Gently pour in the orange juice in a thin stream, mix well. Then add the zest, mustard, pepper and pour in the previously melted butter.
Beat the mass again with a mixer and serve it with a meat dish.

This is the basis for the 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 a wide variety of sauces. It can be cloves, horseradish, dried finely chopped greens to taste. It all depends on your preference.

Recipe number 2.

Perfect sauce for baked meat, barbecue, charcoal and grill. If you are ready, you can safely use it.

You will need:

Orange juice, freshly squeezed - 1 liter.
Sugar - 100 gr.
Grape or apple vinegar (if not, then take any white one) - 50 gr.
Rosemary - sprig, or 1 teaspoon dried.

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.

Squeeze the juice out of the fruit, pour it into a saucepan and add sugar and vinegar.

Put on the stove, bring to a boil, and then boil over the lowest heat for 40 minutes. Stir the mixture periodically. At the end of cooking, add the rosemary 10 minutes before the end.
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 turn out to be of a beautiful color and very aromatic.
Serve any meat cooked on charcoal, 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 to taste.
Water.

How to cook:

Pour boiling water over the fruit and cut in half. Squeeze out the juice and set it aside for now.
Finely chop the zest and peel into a saucepan and cover with water, pour in enough water so that it completely covers the zest. Cook for 15 minutes, over low heat and then strain.
Pour juice into a saucepan, salt, add 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, black pepper and honey - take all the ingredients to taste.

How to make chicken with orange sauce: Cut it into pieces, pour half of the sauce and marinate for an hour. Then bake it in the oven or fry it in a pan. Top with the remaining sauce as you serve.

Sweet sauce

You can't go wrong if you serve it with pancakes, pancakes, waffles, biscuits, homemade cookies. The speed of cooking 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 until it softens.
In a small saucepan, combine the warmed butter with honey and heat. Heat the honey and butter over very low heat until they are completely melted, stirring occasionally.
Pour in liqueur, freshly squeezed orange juice, put in the zest. Continue to cook for 4-5 minutes, stirring constantly.
When the sauce is ready, cool it down and serve for dessert.

The variety of orange sauces is amazing, isn't it? If you know, friends, any other interesting ones, do not be greedy, share in the comments.

It is not given to everyone to master the culinary art thoroughly, only masters of their craft - culinary specialists know the scientific principles and technological methods of cooking. This is their specialization, which they studied for more than one year. However, do not despair, because every housewife who seeks to surprise and delight her household with delicious food is a culinary specialist in her own way.

And those who wish to improve their knowledge and skills do an excellent job with this task. They are constantly looking for the best recipes for cooking. Everyone can cook meat, vegetables and other products, but giving them a special, unique taste is a task.

But it can be solved, for this you need to apply a little patience, skill and prepare the sauce, it will give completely different, piquant, taste qualities to the dish, which will become a masterpiece of culinary art.

Translated from French, "sauce" means gravy. What is such a dish like sauce? It seems that each of us will be interested in the answer to this question.

Sauce - the uniqueness of the dish

First of all, it is a seasoning with a liquid consistency with a fantastic aroma and taste that makes them more amazing. Sauce is served with meat, fish, vegetables, pasta, cereals and desserts.

They come in different types. So, for example, hot sauces, which are used with hot (main) dishes. Cold, they are served with cold and hot snacks. Liquid sauce is added during cooking. Medium thick gravy is used with salads, dishes made from vegetables.

In addition to the above, there are also sweet gravies. They must contain berries, fruits, juices, and other ingredients. They are usually served with desserts or puddings, flour products (pancakes, pancakes).

There are also sauces such as salad dressings and pasta, syrups, and mixes.

The main thing in the preparation of any sauce is its base. She may be:

in meat broth;
on vegetable broth;
on ;
on .

Thickeners of natural origin also play an important role, these are:

flour;
or .

And the most important thing in sauces is the flavoring additives that give it an exquisite, special aroma, these are various seasonings, spices, spices, as well as mashed potatoes from vegetables, fruits, citruses, mushrooms and other products. The essential ingredients are and, cloves, peppers, herbs, coriander and other additives. However, their use must comply with the standards, otherwise you can ruin the dish. And the taste of the main dish will depend on the sequence in which the components will be laid when preparing the gravy.

Before purchasing a sauce from a store, consider whether it is worth doing. Homemade sauce will be much tastier because you choose only fresh ingredients for it.

Today we will dwell in more detail on the gravy made from citrus.

Basic principles in making orange sauce

From the very name of the dish, it becomes clear to everyone that the main ingredient will be bright orange citrus -. It depends on what kind of dish the hostess will cook, how to use the product, its juice, pulp or zest. Orange sauce can be of different consistency (liquid or thick), and its taste depends on what food additives and spices are added during the preparation process.

Cooking orange sauce, like any other dish in principle, begins with preparing the food. Each individual recipe indicates what to use, fresh orange juice or boiled fruit. One thing is clear that the citrus peel has bitterness, in order to get rid of it, the orange should be given a heat treatment (pour over it with boiling water).

Masters of their craft - culinary experts advise when preparing a dish to adhere to certain requirements:

when boiling fruits, it must be remembered that with a long procedure, the product loses its taste, aroma and vitamins, therefore, the time allotted for heat treatment, which is indicated in the orange sauce recipes, should be observed;
if the recipe states that it is necessary to boil the fruit with the addition of spices such as pepper, cloves, and others, then they should be put three minutes before the end of the boiling process. It is during this period that the spices give off their aroma and taste, with a longer boiling down they can be lost and the sauce will lose its zest;
enameled dishes are best suited for boiling citrus fruits, since orange acid, when interacting with metal (aluminum), spoils the taste of the dish and, moreover, becomes unhealthy.

Let us dwell in more detail on the recipes for orange sauce for different products. This gravy is considered ideal for cooking meat dishes. Therefore, it will be incredibly tasty and juicy in orange sauce. Everyone will be delighted with this dish and will certainly ask for more. Your culinary skills will be appreciated.

Duck in orange sauce

It will not be a secret if we say what a dish is, how duck is served on holiday tables, and therefore it must be cooked responsibly in order to surprise guests and loved ones. What's more, the duck orange sauce recipe is economical.

To prepare it, you will need the following products in such quantities:

2 large oranges, can be replaced with 150 ml;
orange peel 4 tablespoons;
red (dry);
2 tablespoons.

Having prepared all the necessary products for the gravy, we proceed to preparing it.

Pour the grated orange zest with boiling water and dry to remove the bitterness, put it in an enamel container in which the sauce will be prepared. Next, squeeze out the citrus juice and be sure to filter it.

Add wine to the orange peel and bring to a boil over low heat, then pour in brandy and water. And we make sure that half of the liquid from the original volume evaporates.

Duck breast with orange sauce

A candlelit dinner with your family with duck breast and orange gravy is an unforgettable experience. It doesn't take much time to prepare the dish, only twenty minutes, but in the end it will be exclusive in its kind.

To prepare the sauce, you will need the following ingredients per two servings:

duck breasts;
orange 1 (juice and zest);
¼ teaspoon;
¼ teaspoon;
red wine 100 ml;
(taste);
sugar 1 teaspoon;
butter 40 grams.

Before cooking, prepare the food, rinse the duck breasts under running water and remove moisture from them with a paper towel. Next, cut the skin in the form of diamonds (reaching the meat, no further) with an interval of 1 cm, salt, pepper, sprinkle with nutmeg and set aside. Let's move on to making the sauce.

In an enamel bowl, combine the orange zest (pre-pour with boiling water) with juice and sugar and boil over medium heat, so that as a result the liquid becomes half as much.

It is at this point that you can start frying duck breasts. In order for the fat to drain, they should be spread out in the pan, skin side down. Fry the breasts over medium heat until golden brown and golden brown (about 10´), then drain off the fat, turn the breasts over and fry for two minutes. Next, remove the breasts and wrap them in foil for five minutes.

We return to the sauce. Cut the butter into cubes and gradually, as it thaws, add to the confident gravy, whip it with a spatula, fork or whisk. This makes the sauce thick and ready. In no case should you bring to a boil at the last stage of cooking. Pour the sauce over the breasts and serve.

Chicken with orange sauce

The dish is refined with spices, pungency - and pepper, and sweet subtle notes - honey or sugar.

Chicken Orange Sauce Recipe:

oranges - 2 pcs;
sugar - 2 teaspoons;
salt to taste;
vinegar;
pepper;
mustard;
water.

We remove the bitterness from the orange peel, pour over it with boiling water, then cut it in half and squeeze the juice into a prepared dish. Put finely chopped orange peel into an enamel bowl and cover it with water. We put the container with the zest on low heat and boil for 15 minutes. Next, remove from heat, filter.

Add freshly squeezed orange juice, honey and sugar to taste to the broth and boil for another ten to fifteen minutes so that the mass thickens.

4 minutes before removing from heat, if desired, you can add mustard, vinegar, lemon juice and honey, ground black pepper. These ingredients give the chicken a spicy flavor.

We leave part of the sauce for the marinade, and pour part into a gravy boat for serving.

Cut the chicken into pieces, marinate in the remaining gravy. Pickled poultry can be fried or stewed. In any case, its taste will be great.

Orange salad

Try to cook the unique Sicilian national dish "Insalatadiarance" - an orange salad that can be used as an appetizer, a side dish for fish and meat dishes, and even a dessert, it is universal.

To prepare the dish, you will need the following products:

orange 2 pcs;
4 tablespoons;

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 is a misconception because fruit sauces go well with a variety of 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 along 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. The addition of mayonnaise transforms the sauce 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 over it 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 cooking, beat all the ingredients well again. Serve the sauce hot. If desired, a drop of horseradish, cinnamon, cloves or dry aromatic herbs, ground 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

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.
Orange juice is poured into a saucepan and put on low heat. In no case should it burn.
Honey is melted in a separate container, and then it is mixed with butter. Melted honey with butter is poured into heated orange juice.
Stir the sauce constantly and do not remove it from the stove. The orange sauce is salted and seasoned to taste, and mixed again.

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 emphasize the sharp hue, and various aromatic herbs accentuate the spicy one. Plus, you can make orange sauce much more nutritious and 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 filling takes no more than twenty minutes, 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. We squeeze out 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, remembering 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. Whisk everything again and serve with a hot meat dish. If desired, you can add a little horseradish, cinnamon, cloves or dry aromatic herbs, ground into powder, to 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 butter thawed 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 Orange Sauce Dishes

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 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 enameled container with intact walls is best suited for making sauce.

Other recipes for sauces