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Orange Sauce for Meats and More
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a classic thickened pan sauce. Serve with cooked rice, quinoa, meats, mashed potatoes, etc. etc. etc.
3-4 smoked sausages, or other meats, fish, etc. as desired or not
Brown and cook the sausages or other meats or fish in a skillet. When browned nicely, transfer them to a plate and set aside. In the pan, add the stock and with a spatula scrape up the browned bits. Stir in the vinegar and sugar. In a small bowl, combine cornstarch and water. Whisk into the hot mixture and cook gently while stirring with a silicone spatula or a roux whisk until thickened and all starch flavor is gone, about 2-3 minutes. Add remaining ingredients. Serve under and around the sliced sausages, or with slices of other cooked meats, fish, cooked duck or goose, etc.
Recipe created 1998-05-12.