Sunday, July 29, 2012

Orange Sauce

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

¾ C    cold water
¾ C    orange juice
1/3  C     sugar
1  Tbls cornstarch
pinch  salt
2 tsp    orange zest
1          egg yolk*, if desired

Stir the cornstarch smooth with a little cold water.
In a saucepan, heat remaining water and orange juice to boiling; stir in cornstarch mixture.
Boil gently two minutes.*
Add the sugar and salt and orange zest, stirring until sugar is fully dissolved.

Serve warm or chilled.

This simple orange sauce can be used as a glaze on meats or vegetables, or drizzled over salads or desserts. Spice it up with cinnamon or cloves, ginger, coriander, thyme, etc. (depends on what you’re using it for, and whether you want a more savory, or sweet flavor)

* If a richer sauce is desired… After boiling the water and juice mixture, stir a little of the sauce into the egg yolk and mix well, then stir the egg yolk back into the sauce. Then add sugar, salt and zest…

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