Ginger Orange Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large orange, peeled and sectioned |
1 tablespoon minced fresh ginger |
1 1/2 cups veal stock or dark chicken stock |
2 tablespoons chopped fresh cilantro |
1 tablespoon sesame seeds |
1 teaspoon sesame oil |
1 tablespoon sugar |
1/4 teaspoon salt |
Directions:
1. Measure out enough orange sections to make 1/2 cup. Squeeze the juice from the remainder of the orange into the orange sections. In a saucepan, over medium heat, combine the orange sections and juice with the ginger. Stir in the stock, cilantro, sesame seeds, sesame oil, sugar, and salt, and bring to a boil. Cook, whisking to break up the orange, for 10 minutes. Remove from the heat and strain through a fine mesh sieve.
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