Title: Kinloch's Orange and Sauternes Sauce
Categories: Irish Sauce Wine
Yield: 8 Servings
| 4 | tb | Butter |
| 1 | | Onion; thinly sliced |
| 2 | | Orange rinds; grated |
| 2 1/2 | c | Chicken stock or water |
| 2 | ts | Arrowroot; mixed with the |
| | | . juice from 1/2 a lemon |
| | | Salt & pepper to taste |
| 1 1/4 | c | Sauternes (or other sweet |
| | | . white wine) |
| 2 | | Ornage; peeled, pith removed |
| | | . and segmented |
To make the sauce. Melt the butter, add the onion and cook until the
onion is soft and translucent. Add the grated orange rind and stock or
water. Bring the liquid to simmering point and simmer for 5 minutes, with
the pan uncovered. Stir a little of the hot liquid into the arrowroot and
lemon mixture, then pour this back into the saucepan and stir until the
sauce boils. The arrowroot gives a clear sauce. Season to taste with salt
and pepper, and pour in the Sauternes. (You can make the sauce to this
stage in the morning for dinner that evening and just reheat to serve.) Add
the orange segments just before serving. Serve the sauce separately. "Lady
MacDonald's Scotland: The Best of Scottish Food & Drink"
by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co.,
London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot
~- pol Mac Griogair