Orange Sauce is a traditional British recipe for a classic sweet sauce made from a mix of orange juice and orange zest thickened with an egg yolk and cornflour (cornstarch) that's typically served with steamed puddings, baked puddings or as a topping for ice cream. The full recipe is presented here and I hope you enjoy this classic British version of: Orange Sauce.
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Ingredients:
freshly-grated zest of 1 orange
juice of 1 orange
1 tbsp cornflour (cornstarch)
2 tbsp sugar
1 egg yolk
Method:
Combine the orange zest and juice in a measuring jug and make up to 200ml with water. Combine the cornflour and sugar in a bowl and add a little of the liquid to form a smooth slurry. Add the remaining liquid to a pan and bring to a boil then take off the heat and whisk into the cornflour slurry.
Return the mix to the pan and bring back to a boil, stirring until the sauce thickens and clears. Take off the heat and allow to cool before whisking in the egg yolks. Return to the hob and re-heat (but do not boil). Serve either hot or cold with meringue-based desserts, cold soufflés, steamed puddings, hot baked puddings or ice cream.
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