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Citrus sauce
1 serving
Cut the removed orange and lemon crust into small pieces, cook in water until soft and wipe through a sieve. In hot dry white wine, dissolve 2 teaspoons of mustard. When cool, pour in the juice of 2-3 oranges, 1 lemon, add red currant jelly. Stir everything to smoothness. The proportions of all products can be reduced or increased to produce the sauce of the desired density.
Cut the removed orange and lemon crust into small pieces, cook in water until soft and wipe through a sieve. In hot dry white wine, dissolve 2 teaspoons of mustard. When cool, pour in the juice of 2-3 oranges, 1 lemon, add red currant jelly. Stir everything to smoothness. The proportions of all products can be reduced or increased to produce the sauce of the desired density.
orange zest to taste, lemon zest to taste, mustard - 2 teaspoons, orange juice to taste, lemon juice to taste, red currant jelly to taste, white semi-sweet wine to taste
