Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons capers, drained
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the chicken broth and orange juice until smooth.
4. Add the capers, Dijon mustard, honey, salt, and black pepper. Stir to combine.
5. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened.
6. Remove from heat and let cool for a few minutes before serving.
10-15 minutes
5. Temperature: Medium heat
Serving size: Makes about 2 cups of sauce, enough for 4-6 servings
Nutritional information:
- Calories: 130
- Fat: 10g
- Carbohydrates: 9g
- Protein: 2g
- Sodium: 450mg
- Sugar: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of added salt accordingly.
- Vegetable broth or beef broth can be used instead of chicken broth.
- Lemon juice can be used instead of orange juice.
- Green olives can be used instead of capers.
Variations:
- Add a splash of white wine or brandy for extra flavor.
- Stir in some chopped fresh herbs, such as parsley or thyme, before serving.
- Use this sauce as a marinade for chicken or fish before grilling or roasting.
Tips and tricks:
- Whisk the flour and butter together well to avoid lumps in the sauce.
- Use freshly squeezed orange juice for the best flavor.
- Adjust the sweetness and tanginess of the sauce to your liking by adding more or less honey and mustard.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over grilled or roasted chicken, pork, or fish.
- Drizzle the sauce over steamed vegetables, such as asparagus or broccoli.
Garnishes:
- Sprinkle some chopped fresh parsley or chives over the sauce before serving.
Pairings:
- Serve with roasted potatoes or rice pilaf.
- Pair with a crisp green salad.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or orange juice to thin it out.
- If the sauce is too thin, whisk in a little more flour and butter mixture and cook for a few more minutes until thickened.
Food safety advice:
- Make sure to cook the sauce to a simmer to ensure that it is heated through and safe to eat.
Food history:
- Charcutiere sauce is a classic French sauce made with mustard, vinegar, and cornichons (small pickles). This version adds a citrusy twist with orange juice.
Flavor profiles:
- Tangy, sweet, and savory with a hint of bitterness from the capers.
Serving suggestions:
- Serve the sauce warm or at room temperature.
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