Orange Sauce

500 MILLILITRES

Ingredients

Oranges                                                                4

Lemons                                                                 2

Sugar                                                                   50 g

Vinegar                                                               25 ml

Jus lie                                                                500 ml

Method

  1. Remove the zest from the oranges.
  2. Cut the zest into julienne.
  3. Blanch the zest in boiling water for 4 minutes, then refresh.
  4. Make a caramel with the vinegar and sugar. 
  5. Add the juice of the oranges and lemons and reduce by half.
  6. Add the jus lie and reboil.
  7. Adjust the consistency and seasoning. 
  8. Strain through muslin and add the blanched zest of orange.
  9. Cover until required for service.

 

24/7worplacesafetytraining