Entered for safekeeping. At 23 mg sodium, this Very Low Sodium sauce is suitable for congestive heart failure patients. I have been pleased with the taste of recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook."
- 2 1⁄3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons gingerroot, freshly grated
- 2 large garlic cloves, minced
- 1⁄3 cup white flour or 1⁄3 cup whole wheat flour
- 1 cup nonfat milk
- 1 cup fresh orange juice
- 2 teaspoons orange peel, freshly grated
- black pepper, to taste
- Melt butter in a medium saucepan and combine with oil.
- Add the ginger and garlic and saute for 1-2 minutes.
- Stir or whisk in the flour and cook for 3-4 minutes.
- Slowly add the milk, still whisking.
- Cook over lowest heat for 5 minutes.
- Add the orange juice, zest, and pepper to taste.
- Cook for another 10 minutes, stirring occasionally.
I made half of this recipe and used fresh orange juice.<br/>I suppose that at this time oranges are not strong enough in flavor this sauce, for this reason I hade to add some self made candied orange zest form Greece (better quality) to give enough taste to this sauce. <br/>Nest time unless I will have very good quality oranges on hand I would reduche to half the quantity of flour and milk or I will substitute the milk completely with orange juice.<br/>Made for Culinary Quest 2014
I, too, only made half a recipe. I did as another reviewer suggested, and added a bit of honey and some crushed red pepper. It needed something, and this made all the difference. I used fresh orange juice and extra zest. I thought the sauce was too thick, so used quite a bit more juice to get it to a more appealing consistency.
I made half a recipe. For a more concentrated orange flavor, I used 1/4 cup orange juice concentrate, and 1/4 cup orange juice. It was quite good, but I think next time I'll add a tablespoon or so of honey, and a pinch of red pepper flakes. Tagged for Rookie Recipes, due 01/10/13.