Orange sauce for different dishes

The French believed that sauce is the main ingredient of any dish. And they are right. Try to simply boil any meat, and then serve it on the table, watering, for example, one part with a sweet creamy sauce and the other with curry sauce. There are two completely different dishes with different tastes.

In order to diversify the taste of the usual dishes or snacks, you can prepare orange sauce. It can be sweet or sour, sharp or delicate: the choice of taste depends on the dish to which this original gravy will be served.

To make an orange sauce for one serving of donuts (pancakes, fritters), you need to take

• 2 large oranges;
• 20 g of butter;
• Sugar to taste.

With oranges first remove the zest, rub on a very shallow grater. Then they clean them from the films. From one squeeze juice, mix with zest. Slices of another cut into small pieces.

Melt butter and sugar in a frying pan. When the caramel is browned, begins to thicken, pour orange juice and zest into it, stew for several minutes. Then spread out slices of orange, stirring, waiting until the mass becomes thick. The sauce is ready. It is an excellent sweet and sour additive to any baking.

Pork in sweet and sour sauce has long been fond of our compatriots. But few people know that for such a dish is suitable orange sauce. The recipe is simple: firstly in equal quantities mix sweet soy sauce with warm water. Then they add melted honey, orange juice , red pepper, curry, orange peel. The prepared mixture is poured into a frying pan with melted butter, stir until the mass becomes thick. If the sauce is completely liquid, you can add a little flour or starch. This orange sauce is good because all the ingredients are picked by the culinary expert, guided by his own taste: there is no strict ratio of products.

For those who do not like hot sauces, you can suggest another recipe. Orange sauce will turn out very tender. Required:

• orange;
• A large spoonful of cream;
• honey;
• butter;
• flour;
• cinnamon.

As in previous recipes, orange juice is mixed with zest, stewed in a frying pan with honey and butter. In the end, add cinnamon - it will remove sugary, emphasize the flavor of the product. Flour is needed in order to thicken the gravy.

Orange sauce for fish is a very delicious addition. It can be prepared according to a hundred recipes especially for fish. And you can make a spicy orange sauce, which will be universal: it perfectly complements the taste of birds, fish, any meat.

Have to take:

• Juice of two oranges + their peel;
• 2 spoons of strong horseradish;
• 2 spoons of cognac (or white wine);
• A small spoonful of mustard (preferably sweet, French);
• Juice of one lemon

Mix all the ingredients, except mustard, a few minutes stew on a small fire. When gravy thickens, it is chilled, salted, peppered, mixed with French mustard. The sauce is ready.

There is another rather rare version of orange sauce for fish. It is cooked so. First, they cut the leek at the speed. When it is ready, it must be removed. In the remaining oil, pass one cleaned tomato until cooked. Take out, in the same frying pan lightly pass the flour. Then add fish broth to it, boil for 5 minutes, no more. At the very end, add a thin onion, tomato, orange juice with a fine peel, spices to taste. The original tomato-orange sauce is usually served to fish especially rare varieties.

Orange sauce with blue cheese is preferred by pasta lovers. For its preparation take:

• Orange juice and zest;
• Approximately 100 g of sour cream;
• As much cheese with mold;
• Crushed bulb;
• Spoonful of sweet and a spoon of plain mustard.

It is clear that the ratio of components completely depends on the preferences of the cook.

In butter until golden, fry the onion, add to it sour cream and cheese, stirring, bring to dissolve the cheese. Pour orange juice with zest, mustard. Bon Appetit!