Orange Gastrique Sauce - Department of Hospitality and Employment Relations - IUP
Try this glaze over cooked shrimp or a salmon fillet and pineapple.
Ingredients
- 1/2 c Honey or Sugar
- 1/2 c Vinegar
- 1/4 c Grand Marnier
- 1/4 c Orange Juice
- 1/4 c Lemon Juice
- Orange Sections from two oranges
- 4 oz Whole Soft Butter
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