Welcome to Naznin’s Kitchen, where we bring you delightful and easy-to-follow recipes from around the world.
Today, we have a special treat for you – our homemade La Vics Orange Sauce recipe. This tangy and sweet sauce is perfect for adding a burst of flavor to your favorite dishes.
Whether you use it as a dipping sauce, glaze, or marinade, this recipe will surely elevate your culinary game. So, let’s dive into the world of La Vics Orange Sauce!
La Vics Orange Sauce Recipe
Recipe Details:
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Course: Sauce, Condiment
- Cuisine: Fusion
- Yield: Approximately 2 cups of sauce
- Calories Per Serving: Approximately 45 calories per 2-tablespoon serving
Ingredients:
To create this delicious La Vics Orange Sauce recipe, you’ll need the following ingredients:
- 2 cups of fresh orange juice
- 1/2 cup of white sugar
- 1/2 cup of vinegar
- 2 tablespoons of cornstarch
- 1/4 cup of water
- 1 teaspoon of soy sauce
- 1/4 teaspoon of garlic powder
- A pinch of salt
Instructions:
1. Preparing The Base:
- In a saucepan, combine 2 cups of fresh orange juice, 1/2 cup of white sugar, and 1/2 cup of vinegar.
- Over medium heat, thoroughly stir and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes or until it reduces by half.
2. Thicken The Sauce:
- In a separate bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to create a smooth slurry.
- Slowly pour the cornstarch slurry into the simmering orange mixture, stirring continuously to avoid lumps.
- Simmer the sauce for a further two to three minutes, or until it thickens.
3. Flavor Enhancement:
- Add 1 teaspoon of soy sauce, 1/4 teaspoon of garlic powder, and a pinch of salt to the sauce.
- Stir well to incorporate all the flavors.
4. Let It Cool:
- Remove the saucepan from the heat and allow your La Vics Orange Sauce to cool down.
Storage
- Once it has cooled completely, transfer the sauce to an airtight container.
- It keeps for up to two weeks when refrigerated.
Ways To Enjoy La Vics Orange Sauce
Now that you have this delectable sauce ready, here are some ideas on how to enjoy it:
- Dipping Sauce: Serve it with your favorite appetizers like spring rolls or chicken nuggets.
- Glaze: Brush it on grilled chicken, pork, or shrimp for a zesty and sweet glaze.
- Marinade: Marinate tofu, vegetables, or meat in this sauce before grilling or roasting.
- Stir-Fry: Add it to your stir-fry dishes for a burst of citrusy flavor.
- Salad Dressing: Mix it with olive oil and use it as a unique salad dressing.
Conclusion
La Vics Orange Sauce recipe is a versatile and mouthwatering addition to your kitchen repertoire.
With its sweet and tangy profile, it can transform ordinary meals into extraordinary culinary experiences. We hope you enjoy making and savoring this homemade sauce as much as we do!
Don’t forget to share your creations with us and stay tuned for more delightful recipes from Naznin’s Kitchen. Happy cooking!
Homemade La Vics Orange Sauce Recipe
Ingredients
- 2 cups of fresh orange juice
- 1/2 cup of white sugar
- 1/2 cup of vinegar
- 2 tablespoons of cornstarch
- 1/4 cup of water
- 1 teaspoon of soy sauce
- 1/4 teaspoon of garlic powder
- A pinch of salt
Instructions
Preparing The Base:
- In a saucepan, combine 2 cups of fresh orange juice, 1/2 cup of white sugar, and 1/2 cup of vinegar.
- Over medium heat, thoroughly stir and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 15-20 minutes or until it reduces by half.
Thicken The Sauce:
- In a separate bowl, mix 2 tablespoons of cornstarch with 1/4 cup of water to create a smooth slurry.
- Slowly pour the cornstarch slurry into the simmering orange mixture, stirring continuously to avoid lumps.
- Simmer the sauce for a further two to three minutes, or until it thickens.
Flavor Enhancement:
- Add 1 teaspoon of soy sauce, 1/4 teaspoon of garlic powder, and a pinch of salt to the sauce.
- Stir well to incorporate all the flavors.
Let It Cool:
- Remove the saucepan from the heat and allow your La Vics Orange Sauce to cool down.
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