ORANGE-GINGER SESAME SAUCE
Make and share this Orange-Ginger Sesame Sauce recipe from Food.com.
Provided by nsomniak6
Categories Sauces
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a sauce pan combine sugar, vinegar, garlic and ginger.
- Cook on low. heat for eight minutes or until caramelized.
- Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
- Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.
SESAME GINGER SAUCE
A great dipping sauce for chicken.
Provided by DPIEKARA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 5.6 g, Fat 1.2 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 2178.9 mg, Sugar 0.6 g
ORANGE SAUCE
Steps:
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until very thick. Reduce to low speed and mix in the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture (I use a liquid measuring cup for pouring). Pour the mixture into a clean, small, deep saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 180 degrees F on a candy thermometer and thickens to the consistency of heavy cream. The mixture will coat the spoon. Don't cook it above 180 degrees F or the eggs will scramble! Immediately (it will keep cooking in the saucepan), pour the sauce through a fine-mesh sieve into a bowl and stir in the vanilla, Cognac, Grand Marnier and orange zest. Cover and chill.
- Serve with Dark Chocolate Terrine.
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
- Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
- Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
- Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
- To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
SESAME-ORANGE BEEF
Steps:
- To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
- To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
- In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
- Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
- Transfer to a serving plate, sprinkle with the sesame seeds and serve.
ORANGE GINGER SAUCE
Make and share this Orange Ginger Sauce recipe from Food.com.
Provided by lazyme
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Heat in microwave on High 1 minute.
ORANGE SAUCE
Provided by Isabel Costa
Categories quick, sauces and gravies, dessert
Time 20m
Yield 1 9-inch cake
Number Of Ingredients 6
Steps:
- Combine butter, sugar, corn syrup and orange juice in saucepan and cook over low heat, stirring constantly until sugar is dissolved. Bring mixture to boil and cook 5 minutes. Watch carefully to keep from boiling over.
- Remove from heat and stir in sour cream and pecans.
SESAME DIPPING SAUCE
This is an Asian-style dipping sauce for coconut shrimp.
Provided by ajt1120
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 56
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 16.8 g, Fat 0.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 774 mg, Sugar 15.6 g
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