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