Orange sauce

For many inexperienced lovers of gastronomic creations, orange sauce is probably associated exclusively in combination with a variety of desserts. Meanwhile, the use of this wonderful sauce is not limited to sweet meals: depending on the purpose, the orange sauce is completely different.

For example, orange sauce with meat and poultry is often served - together these products form an exquisite taste and a unique aroma of the finished dish. Such citrus-based seasoning may differ in varying thicknesses (by prolonged boiling or with added starch or flour), sweetness (with varying amounts of granulated sugar or natural honey), sharpness (with mustard or pepper), and spice (using or without spices).

To serve fish dishes, orange sauce is prepared in an acidic format, that is, either without adding sugar-containing substances or with a minimum amount of sugar. By the way, in this case, it is quite appropriate to add butter to the sauce if the fish is not too fat in itself.

Well, for desserts, orange sauce is supposed to be sweet, transparent, viscous or kisellike (on starch). Be that as it may, one thing will always remain unchanged - the orange sauce is a substance with a bright characteristic orange aroma and taste.

All of the above options for making orange sauce are not difficult. But if you still decide to experiment and make it yourself, and not buy a finished product, keep in mind that an orange sauce with a sweet and sour flavor scale will look especially exquisite and appetizing if you cook it together with caramelized slices of fresh fruit. As a rule, in order to make 2-3 portions of this sauce, one large orange is enough.

Of the spices and spices, black or softer white peppers, spicy cloves or aromatic ginger are quite often present in the orange sauce. Spices, as a rule, should be driven five to seven minutes before the end of the orange sauce, so that their aroma is fully revealed, otherwise (with a longer stay of spices in gravy) wonderful spicy notes will disappear.

If you like orange sauce, not only in view of its wonderful citrus flavour and smell, but also at the expense of the spices used, don't be tempted to add as much spice as possible. After all, the orange itself is quite aromatic fruit, so literally a few drops or grains will be enough.