Orange Cream Sauce
Yield: 1 1/2 cups
Cook Time: 5 minutes
Tips: Best when combined with the leftover juices in a skillet after pan-frying chicken, pork or fish.
Suggestion: Delicious served with chicken, as with Stuffed Chicken with Orange Cream Sauce or pork and fish.
This Orange Cream Sauce recipe produces a very simple yet delicious creamy sauce that
goes well with poultry, pork and seafood dishes, and tastes wonderful when bread stuffings are part of the main course, such as with Stuffed Chicken with Orange Cream Sauce.
This easy orange sauce is made by combining a few simple ingredients - half and half, orange juice, butter and flour. As mentioned above in "Tips," this sauce is best when combined with the juices leftover in your skillet after frying chicken, pork or turkey, because all those wonderful juices at the bottom of the skillet give even more distinct flavor to the sauce and actually customizes the sauce to suit the type of meat you're serving it with.
This easy orange sauce is made by combining a few simple ingredients - half and half, orange juice, butter and flour. As mentioned above in "Tips," this sauce is best when combined with the juices leftover in your skillet after frying chicken, pork or turkey, because all those wonderful juices at the bottom of the skillet give even more distinct flavor to the sauce and actually customizes the sauce to suit the type of meat you're serving it with.
Recipe▼
Ingredients
- 2 tablespoons flour
- 1 cup half & half
- 1/2 cup orange juice
Directions
In a small saucepan, melt butter. Add flour and continue stirring until thoroughly blended. Stir in half and half and orange juice. Increase heat to medium and continue stirring constantly until thickened and serve in a gravy boat.
