Savory Orange Sauce
Yield: 4-6 servings

Drizzle this savory, yet mildly sweet thickened sauce over poultry, fish, tempeh or tofu. For the tastiest results, start with browing your choice of meat or soy in the pan first with a generous amount of ghee or olive oil; the flavor of the fond (browned bits) from the bottom of the pan will impart a nice, rich flavor to the sauce.

1 tablespoon arrowroot powder (see note) or cornstarch
1 tablespoon water
3/4 cup chicken or veggie stock
2 tablespoons balsamic vinegar
3 tablespoons sugar
1 teaspoon orange zest (grated peel)
1 orange, peeled and chopped
2 tablespoons grand marnier (optional, yet highly recommended!)
Pinch sea salt
Pinch ground pepper

Whisk the arrowroot and water together in a small bowl.

Remove any meat (if using) from the pan, leaving the browned bits and a little oil in the bottom of the pan. Turn the heat to medium-low and pour the stock into the pan, scraping up the browned bits with a spatula. Stir in the vinegar and sugar. Cook for about a minute, until heated through.

Drizzle the arrowroot mixture into the warm liquid, whisking constantly to prevent the sauce from clumping. Heat gently, stirring constantly until the sauce has thickened, about 3-5 minutes.

Add the remaining ingredients and cook another 5-8 minutes to allow the flavors to develop. Stir frequently.

Note: Arrowroot Powder - This is a white, starchy flour ground from the arrowroot that is used to replace cornstarch, which is usually processed with chemicals in the refining process. It's binding and thickening properties make it an excellent thickener for sweet and savory sauces.

©2006 Copyright Alison Anton - All rights reserved.