Roughly cut the shallot and heat the butter in a saucepan.
Add the shallot to the butter and let it cook for a bit until the shallot is soft and translucent. Very carefully stir in the flour until you get a roux.
Carefully stir in the orange juice, chicken stock and sherry, add the pepper and rosemary as well. Let everything simmer for a while.
Strain the sauce and pour back into the sauce pan, add the orange zest. Make sure the sauce isn’t to thick, otherwise you can always add some stock or even a little bit of water.
Ingredients
Directions
Roughly cut the shallot and heat the butter in a saucepan.
Add the shallot to the butter and let it cook for a bit until the shallot is soft and translucent. Very carefully stir in the flour until you get a roux.
Carefully stir in the orange juice, chicken stock and sherry, add the pepper and rosemary as well. Let everything simmer for a while.
Strain the sauce and pour back into the sauce pan, add the orange zest. Make sure the sauce isn’t to thick, otherwise you can always add some stock or even a little bit of water.
Goes very well with any poultry.