Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step
Related Ingredients
shadow

Tasting Notes

In this bold pan sauce, we get richness from butter and body from veal demi-glace, which has a very concentrated, meaty flavor.

Orange juice, fresh orange segments, and plump, Riesling-soaked raisins add sweetness, while lime juice and lime segments at a tart kick of acidity. The briny capers in the sauce impart their salty yet floral flavor.

Tips & Techniques

  1. Save the best for last. Prep all the ingredients for the sauce in advance, but don’t make the sauce until you’re just about ready to serve it. Finishing it at the last minute will really bring the dish to life.
  2. Don’t forget to taste! This sauce has several very intense components, so it’s important to taste as you go and adjust the ingredients to balance the flavors.
  3. Orange you glad. To keep the fresh texture of the orange and lime segments, do not boil or simmer the sauce once they’ve been added.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Small mesh strainer. This will come in handy when you’re straining the capers and raisins.

The list below includes all the equipment you’ll want to make this dish.

Medium saucepan
Rubber spatula

Small mesh strainer


Ingredients
  • 1 tablespoon butter
  • 1 medium shallot, minced
  • 2 tablespoon capers
  • 2 tablespoons soaked raisins
  • Juice of 1 orange
  • Juice of 1 lime
  • 1 tablespoon veal demi-glace
  • Segments of 1 orange supremes*, cut into ¼” pieces
  • Segments of 1 lime supremes*, cut into ¼” pieces
  • 2 teaspoons chopped parsley

 

*Note: To supreme citrus, such as lime and orange, remove the skin, pith, membranes and seeds and separate into segments.

Serves: 4

Total Time: 15 minutes

Active Time: 15 minutes

Method
  1. Heat butter in medium saucepan.
  2. Add capers, raisins, shallots, orange juice and lime juice. Reduce this liquid by three-quarters. The capers and the raisins should be loosely glazed.
  3. Add demi-glace and stir. Let simmer for 2 minutes. Sauce should be shiny and thick.
  4. Remove from heat and stir in orange and lime segments and parsley.

Here is a great way to turn this dish into a meal

Breaded veal with steamed rice & citrus sauce

Pound portions of veal until thin, bread with eggs and flour, pan sauté and serve with sauce. Great with steamed rice.

comments