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Orange Gastrique Sauce - Department of Hospitality and Employment Relations - IUP

Orange Gastrique Sauce - Department of Hospitality and Employment Relations - IUP

www.iup.edu

Try this glaze over cooked shrimp or a salmon fillet and pineapple.

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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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