Orange sauce

AuthorEsméeCategory
Yields1 Serving
 250 ml Chicken stock
 2 Oranges, juice and zest
 Black pepper to taste
 1 tbsp Honey
 1 Shallots
 1 tbsp Butter
 1 tbsp Flour
 1 sprig Rosemary
 50 ml Sherry
1

Roughly cut the shallot and heat the butter in a saucepan.

2

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.

3

Carefully stir in the orange juice, chicken stock and sherry, add the pepper and rosemary as well. Let everything simmer for a while.

4

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

 250 ml Chicken stock
 2 Oranges, juice and zest
 Black pepper to taste
 1 tbsp Honey
 1 Shallots
 1 tbsp Butter
 1 tbsp Flour
 1 sprig Rosemary
 50 ml Sherry

Directions

1

Roughly cut the shallot and heat the butter in a saucepan.

2

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.

3

Carefully stir in the orange juice, chicken stock and sherry, add the pepper and rosemary as well. Let everything simmer for a while.

4

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.

Orange sauce