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Orange Sauce for Poultry
with sherry
Ingredients
| 1/4 cup(s) | butter |
| 1/4 cup(s) | flour |
| 1 pinch(es) | cayenne pepper |
| beef stock | |
| 1/2 tsp | salt |
| 2 | oranges, juiced and some grated rind |
| 2 tbsp | sherry |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
In a pan, melt the butter. Stir in the flour and cook over medium heat until slightly browned. Pour in 2 cups of stock and bring to a boil. If too thick, add more stock, but the sauce should be rather thickly. Cook over low heat for 10 minutes. Remove from the heat.
Stir in the orange juice, sherry and some grated orange rind. Season to taste with salt and cayenne pepper. Serve with poultry.
Stir in the orange juice, sherry and some grated orange rind. Season to taste with salt and cayenne pepper. Serve with poultry.
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