It’s fun to play “fancy French food” in the kitchen every once in awhile. Unfortunately, I am not classically trained and some techniques and ingredients are just beyond my reach. But when you’re cookin’ up a duck breast, you can’t help but want to make it a l’orange, right? Enter, my cheats sauce…
This recipe also works quite well as a teriyaki sauce or as a glaze for Cedar Plank Salmon.
Looking for a wine pairing? How about an unpretentious French wine: Louis Jadot 2012 Pinot Noir.
Easy a l’Orange Sauce
Put it in a pot and stir -- cheats guide to a l'orange sauce!
- 1 cup fresh squeezed orange juice
- 1/8 cup soy sauce
- 1/8 cup Worcestershire sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons brown sugar (or 2 1/2 tablespoons Splenda brown sugar
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 1/4 cup cold water
- In a medium pot set combine the orange juice, soy sauce, Worcestershire sauce, ground ginger, garlic powder, brown sugar, and honey.
- Place pot on stovetop over medium heat and whisk ingredients until thoroughly combined.
- In separate, small bowl, dissolve the cornstarch into the cold water by whisking with a fork until there are no lumps or granules.
- Add the cornstarch mixture into the sauce mixture and continue to whisk.
- Continue whisking until desired amount of thickness has been achieved.
- Remove pot from heat immediately and transfer the sauce into a clean bowl for serving.
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