Recipe by KateL
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."
Top Review by awalde
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
- 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
Directions See How It's Made
- 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.