Orange Sauce

Orange sauce is a sauce prepared using orange juice. This sauce is used as a condiment in the preparation of many chicken and vegetable dishes. The sweet and sour taste of the orange sauce enhances flavor of dishes to which it is added. 

Preparation Overview of Orange Sauce

• Ingredients: Orange marmalade, cornstarch, sugar and butter and shredded orange peel. 
• Method of Preparation - All the ingredients should be mixed in a pan and cooked on a low flame until the mixture thickens.
• Serving - Orange sauce can be used as a condiment or it is drizzled over grilled meat or vegetables before serving.

Orange Sauce Recipes

• Orange – Mushroom Sauce – This sauce is drizzled over pork chops. It is prepared using ingredients like butter, mushrooms, orange juice, grated orange peel, cornstarch and plain yogurt.
  
  Method of Preparation – The sauce preparation begins by sautéing mushrooms in butter. Orange juice and peel is added to the mushroom mixture and cooked. The cornstarch is added to yogurt and blended with orange juice mixture. The concoction is cooked until the sauce thickens.
  
  Tips – Orange marmalade can be used in place of orange juice while cooking the sauce.

•  Blood Orange Sauce – This hot sauce is served over scallops and Sichuan Orange Chicken. The sauce makes best compliment for grapefruit segments or green salad. The sauce is prepared using blood orange juice, sugar, minced or pressed garlic, ginger, and hot chili flakes.
  
  Method of Preparation – Orange juice , garlic, sugar, chili flakes and ginger are cooked together in non –stick skillet. The mixture is boiled until it reduces to half. The sauce is served cold or hot depending on the taste preferences of eater.
  
  Nutrition – The sauce serves 35 calories per serving with 0. 2 grams protein, 8.8 grams of carbohydrate, .4 mg of sodium. The sauce is fat free and cholesterol free. The nutrition values may change depending on other combining ingredients.

• Dessert Orange Sauce – This sauce can be easily prepared using fresh oranges. It improves flavors of ice cream, cakes, crepes, and custards. The sauce is prepared using ingredients like orange juice, orange, sugar, and butter.
  
  Method of Preparation – Zest, orange juice, and sugar are cooked in small saucepan. Butter is stirred into the sauce when it attains a desirable consistency. This orange sauce variant is served chilled or at room temperature.

• Orange Beurre Blanc Sauce – Beurre Blanc is a French sauce which is prepared by reducing shallots with a combination of citrus juice, vinegar, wine and butter. The sauce enhances flavors of shad, trout, and haddock. Oranges, white wine, minced shallots, unsalted butter, salt and white pepper are used in the preparation of sauce.
  
  Method of Preparation – Lemon zest, juice, shallots and juice are cooked together until they turn syrupy. Butter is added to the sauce and stirred until it turns silky and smooth. The sauce is heated not boiled after the addition of butter. The sauce is seasoned with salt –pepper.

• Orange Sabayon Sauce – A kind of dessert sauce which is served in a biscuit tuile cup. The sauce is often topped with fresh berries and fruits before serving. Orange sabayon sauce is prepared with ingredients like egg yolks, sugar, orange juice, and orange liqueur.
  
  Method of Preparation – Egg yolks and sugar are whisked on Bain –Marie until foamy. Orange juice is whisked into the egg mixture until the sauce becomes thick and pale. Liqueur is added to the mixture towards the end of cooking. Orange sabayon sauce is sometimes cooked until the consistency of custard.