Orange Sauce Recipes

ORANGE SAUCE

Steps:

• Put all of the ingredients into a small saucepan and stir.
• Turn on heat to medium, and stir frequently until it starts to boil.
• Allow it to boil slowly for about 30 seconds and then remove from the heat.

ORANGE SAUCE RECIPE

Steps:

• Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan
• Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning
• Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often
• In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry
• Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes
• Add orange sauce to your orange chicken, orange tofu, orange cauliflower, or use as sauce for stir fry veggies!

SWEET-AND-SOUR ORANGE SAUCE

Steps:

• Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
• Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
• Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

ORANGE SAUCE

Steps:

• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
• Serve with Dark Chocolate Terrine.
• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
• Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
• Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
• Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
• To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.

WARM ORANGE SAUCE

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.