Orange Pan Sauce

Orange pan sauce is quick, easy and ready in less than ten minutes! Pair with fish, pasta, chicken or beef.

This lovely sauce has a burst of citrusy sweetness, a touch of Dijon zing, a sprinkle of thyme and a swirl of creamy butter for a wonderful finishing touch.

It’s like my Orange Herb Roasted Chicken’s cousin, but way quicker to whip up. Because who doesn’t love a shortcut that doesn’t sacrifice flavor?

Oh, and if you’re crazy for gravy like me, you won’t want to miss these 6 Mouthwatering Gluten Free Gravies.

Now, back to our pan sauce — let’s get saucy!

What is pan sauce?

After cooking food in a pan, you can make a fast sauce from the drippings that are left right in the same pan. Use broth, wine, or juice as we do in this sauce to deglaze the pan, scraping up the crunchy bits (called fond).

Dinner is ready, and there is no pile of dishes to clean up since everything is made in one pan.

You’ll love this fast, easy sauce with it’s fresh all natural ingredients. And it’s so versatile. You can serve it with fish, chicken, or beef that you have cooked in your skillet.

Let me show you how easy it is to make.  

Instructions

*Free printable recipe card is available at the end of the post.

Pro tips and recipe notes

• If you’re looking for a good citrus juicer, I recommend this one. 
• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

I hope you love this sauce. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More easy quick pan sauces

Pistachio maple sauce: Pistachios are only slightly crunchy after simmering in the sauce which adds a lovely texture and a nutty hint to the maple flavor.

Creamy mustard sauce: If you love a hint of tang, this creamy sauce is for you.

Honey dijon sauce: This is a quick version of honey barbecue sauce.

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5 from 1 vote

Orange Pan Sauce

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This orange sauce has a hint of Dijon mustard, dash of thyme, and creamy butter for a wonderful finishing touch.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 27kcal

Author Barbara Bianchi

Ingredients

• ½ cup orange juice
• 1 teaspoon gluten free Dijon mustard
• dash of thyme
• 1 tablespoon butter

Instructions

• After you have cooked your meat, don’t clean the pan.

  Add orange juice, dijon mustard and thyme to your hot skillet. Simmer until reduced by half, about 3 minutes. Then whisk in butter until lightly thickened. Pour over meat and serve.
  ½ cup orange juice, 1 teaspoon gluten free Dijon mustard, dash of thyme, 1 tablespoon butter

Notes

 

• If you’re looking for a good citrus juicer, I recommend this one. 
• This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away. 
• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• Leftover sauce will last in the fridge for four days, stored in an airtight container.

Nutrition

Calories: 27kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.