The combination of meat and sweet gravy evokes thoughts of oriental cuisine. However, in the modern gastronomic world, such addictions are inherent in many gourmets. Try the familiar dish of pork, beef or veal with original orange sauce.
Simple orange sauce for meat
Ingredients:
- 1 orange;
- 1/2 lemon;
- 150 ml of olive oil;
- 3 tbsp. granular mustard;
- 0.5 tsp salt;
- a handful of dried sesame seeds;
- a pinch of ground black pepper.
Squeeze the juice from both citrus fruits, combine it with olive oil and mustard. Pour salt and black pepper into the liquid mixture and whisk lightly with a whisk or regular fork. Once the sauce has thickened slightly, toss in the sesame seeds and serve. It is good for pork and poultry dishes and is also ideal as a marinade. Plus, it can be easily turned into an original creamy gravy by mixing with mayonnaise.
Sweet orange sauce for meat
Ingredients:
- 1 orange;
- 2 tbsp. starch;
- 0.5 liters of water;
- 1 tsp Sahara;
- 1/3 tsp ground white pepper.
To prevent the orange peel from becoming bitter in the finished dish, pour boiling water over the unpeeled fruit.
Grate the orange peel on a fine grater. Cover it with water in a small saucepan or saucepan and place it on the stove. Bring liquid to a boil and reduce heat. Boil the orange shavings for 10 minutes, cool slightly and strain through cheesecloth or a fine-mesh colander.
Dissolve the starch in a glass of the resulting broth so that there are no lumps. Boil the remaining citrus broth, add sugar and spice to it, then pour in the starch solution. Cook the sauce until thick, stirring constantly with a wooden spoon or spatula. Set aside the dishes. Juice the fruit pulp, add it to the contents of a saucepan or saucepan, stir well and pour into a gravy boat.
Original orange salsa for meat
Ingredients:
- 4 oranges;
- 1 tbsp. soy sauce;
- 1 tsp balsamic vinegar;
- 1 tsp honey;
- 5 cm of ginger root;
- 0.5 chili peppers;
- 2 cloves of garlic;
- 1 slice of lemon.
For orange sauce, sweet and sour fruits are preferred.
Squeeze the fresh oranges into a saucepan and boil it in half over medium heat. Peel the ginger root and half a chili pepper and chop them with a knife. Remove the husk from the garlic and pass through a special press or grate on a fine grater. Transfer all prepared vegetables to boiling citrus juice along with balsamic vinegar, soy sauce, and honey. Dip the lemon slice in there and remove from the stove immediately. Keep in mind that the taste of the sauce may seem too extreme to a beginner, so do not water the meat, but serve the gravy in small portioned gravy boats.
