Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Rosemary and orange sauce served
Fresh and aromatic citrus sauce with rosemary

Rosemary and Orange Sauce

Author: Flavelo
Recipes Sauces and Gravies
Pairing citrus fruits with herbs is one of the oldest kitchen tricks to freshen up heavy meat dishes. In this sauce, the sunny sweetness of orange meets the earthy, resinous character of rosemary. This isn't a creamy, heavy dressing, but a bright, translucent 'jus'-style sauce that coats the meat without overpowering its flavour. Perfect for duck, but surprisingly good with grilled cheese too.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Zester: For the orange peel (preferably a microplane).
  • Hand whisk: For mixing the cornflour without lumps.
  • Small saucepan: For cooking.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Thoroughly wash the orange in hot water, then grate the zest. Squeeze the juice. Chop the rosemary as finely as possible.

Tip: Hot water washing removes the wax layer on the skin, giving a cleaner flavour and preventing the grater from clogging.
2 ✓

Sauté the rosemary in the butter over a medium heat for half a minute. Just until it starts to smell fragrant.

Tip: Heat is needed to release the essential oils, but butter browns quickly and the herb can burn, so stay alert!
3 ✓

Pour in the orange juice and add the honey. Bring to a boil.

Tip: Honey not only sweetens but also gives body and shine to the sauce.
4 ✓

Mix the cornflour until smooth in the cold water, then drizzle into the boiling liquid whilst stirring constantly.

Tip: Cornflour only thickens at boiling point (gelatinisation), but must be dissolved in cold liquid first to prevent clumping in the hot medium.
5 ✓

Add the salt, pepper, and orange zest. Cook for another 2 minutes until thickened.

Tip: Add the orange zest only at the end to preserve its fresh, 'perfumed' aroma, which would evaporate during cooking.
6 ✓

Strain if you want a completely smooth sauce, or leave the pieces in for a rustic effect. Serve warm.

Tip: Straining creates a more elegant, restaurant-style effect.

Recipe FAQ

Can I use carton orange juice?
In an emergency, yes, but choose 100% unsweetened. However, the essential oils of fresh fruit will be missing.
The sauce turned bitter. Why?
Likely the white pith (albedo) of the orange got in when grating, or the rosemary burnt in the butter. Always zest only the orange part!
How long does it keep?
In the fridge, in a clean jar, it can be consumed for up to 1 week.

Ingredients

  • 200 ml freshly squeezed orange juice
  • 1 orange (zest of)
  • 1 sprig fresh rosemary (finely chopped)
  • 2 tbsp honey
  • 30 g butter
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 tsp cornflour
  • 50 ml cold water