DISH RESEARCH · Sauce
orange sauce
Jeni Gough’s selected orange sauce cooks water, cornstarch, sugar, lemon juice, a whole egg and the juice and zest of one orange, then finishes off the heat with butter and vanilla.
About orange sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jeni Gough presents this orange sauce for muffins, quick breads, fruit desserts, cake layers and fruit tarts. This selection follows her listed orange-and-lemon formula.
The named water and cornstarch are whisked together in a saucepan before the heat is turned on. Sugar, lemon juice, the juice and zest of one orange, and a whole egg are then added, with orange essential oil offered as optional.
The mixture cooks over medium-low heat while being whisked. Cooking continues until it thickens and begins to bubble.
The pan is removed from the heat before cold butter and vanilla extract are whisked in. The same sauce is then poured into a bowl.
The sauce is allowed to cool before use. The author describes it becoming thicker and spreadable as it cools.
Ingredients in orange sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.