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sauce à l’orange aigre-douce

English Name:

sweet and sour orange sauce

Comments:

This sauce has a flavor reminiscent of the sweet and sour sauces found in westernized Chinese cooking, but unlike those sauces, the “sour” in this sauce comes from the acid in the orange juice. The ketchup provides both color and a hint of spice. A tomato ketchup that is in reality a lightly seasoned tomato sauce is not appropriate in this application. Heinz ketchup from America and France works well. Heinz ketchup from England and Australia is a different ketchup recipe altogether.
To prepare the oven-dried tomatoes: peel some plum tomatoes. Cut each in half lengthwise. Remove and discard the seeds and ribs. Arrange the halves curved side up on a parchment-covered baking sheet. Season each tomato half with a small pinch each of fine salt, fleur de sel, pepper, sugar, and powdered thyme. Sprinkle a drop or two of olive oil on each tomato half. Place the baking sheet in a 75 °C (170 °F) oven for 8 hours. Refrigerate tomato halves that are not used right away in a sealed container. This sauce goes well with firm fish, such as tuna or swordfish, and crustaceans, such as prawns or lobster.

Serving Suggestion:

grillade de dauphin bleu (mahi-mahi)
sauce à l’orange aigre-douce

click picture to enlarge

Ingredients:

1 tablespoon olive oil
2 cloves garlic, finely minced
250 milliliters orange juice
1 teaspoon honey
1 tablespoon Heinz ketchup
4 medium basil leaves, chiffonnade
2 halves oven-dried tomatoes, diced
a few drops walnut oil

Instructions:

1.	Heat oil in a small saucepan over medium heat. Add garlic and sweat without browning. Add orange juice, honey, and ketchup. Mix well, bring to a boil, reduce heat, and reduce sauce slowly by half.

2.	Just before serving, add basil and tomatoes. Finish with a couple of drops of walnut oil.

Yield:

2 servings.

Reference:

Frédéric Médigue, Château d’Amondans, Amondans, France, March, 2001.

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