Orange Pan Sauce
This orange sauce has a hint of Dijon mustard, dash of thyme, and creamy butter for a wonderful finishing touch.
Servings 0.3 of a cup of sauce
Calories 27kcal
Ingredients
- ½ cup orange juice
- 1 teaspoon gluten free Dijon mustard
- dash of thyme
- 1 tablespoon cold 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. ½ cup orange juice, 1 teaspoon gluten free Dijon mustard, dash of thyme
- Then whisk in cold butter until lightly thickened.1 tablespoon cold butter Pour over meat and serve. Yield 1/3 cup
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
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