This James Martin orange sauce is a glossy, vibrant citrus sauce with a perfect balance of sweetness and gentle bitterness. It has a smooth, pourable texture and a fresh orange aroma that lifts both savoury and sweet dishes. The recipe is straightforward and beginner friendly, yet the result feels restaurant worthy. From start to finish, it takes about 20 minutes.
Ingredients
For the orange sauce
- 200ml fresh orange juice
- 1 teaspoon finely grated orange zest
- 50g caster sugar
- 1 tablespoon white wine vinegar
- 20g unsalted butter
- 1 teaspoon cornflour mixed with 1 tablespoon cold water
- Pinch of salt
How to Make James Martin Orange Sauce
- Prepare the pan: Place a small saucepan on medium heat and add the orange juice, zest, caster sugar, vinegar, and salt. Stir gently to combine.
- Simmer the sauce: Bring the mixture to a gentle simmer, stirring until the sugar has fully dissolved and the aroma becomes bright and citrusy.
- Thicken: Stir in the cornflour mixture and cook for 1 to 2 minutes, stirring constantly until the sauce lightly thickens.
- Finish with butter: Remove the pan from the heat and whisk in the butter until the sauce looks smooth and glossy.
- Serve: Taste and adjust if needed, then serve warm over your chosen dish.
Tips for Best Results
How do I avoid a bitter taste?
Keep the heat gentle and avoid boiling the sauce hard. Rapid boiling can draw bitterness from the zest.
Can I make the sauce smoother?
Yes, strain the finished sauce through a fine sieve to remove zest for a silky texture.
What if the sauce is too thick?
Whisk in a splash of warm water or extra orange juice until it reaches the right consistency.
How do I boost the orange flavour?
Add a little extra zest at the end, but only a pinch to keep the flavour balanced.
Serving Suggestions
- Spoon over duck breast or roast chicken
- Serve with pancakes or waffles
- Drizzle over orange loaf cake or sponge pudding
- Use as a glaze for roasted vegetables
Storage
Room temperature
This sauce should not be kept at room temperature for long. Serve shortly after making for best flavour.
Refrigerator
Store in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave.
Freezing
Freeze in small portions for up to 2 months. Defrost in the fridge and reheat slowly while stirring.
Nutrition
- Calories: 120 kcal
- Carbohydrates: 18g
- Protein: 0.5g
- Fat: 5g
- Saturated fat: 3g
- Sodium: 40mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare it up to three days in advance and store it in the fridge. Reheat gently before serving.
Is this orange sauce suitable for duck?
Yes, it pairs beautifully with duck, especially pan-seared duck breast.
Can I use bottled orange juice?
Fresh orange juice gives the best flavour, but bottled juice can be used if it is not from concentrate.
Can I make this sauce dairy free?
Yes, simply omit the butter or replace it with a dairy free alternative.
James Martin Orange Sauce
Course: SauceCuisine: BritishDifficulty: Easy4
portions5
minutes15
minutes20
minutes120
kcal20
minutesA smooth, glossy orange sauce inspired by James Martin, made with fresh orange juice, zest, butter, and a hint of sugar. Perfect for duck, chicken, pancakes, or desserts.
Ingredients
200ml fresh orange juice
1 tsp finely grated orange zest
50g caster sugar
1 tbsp white wine vinegar
20g unsalted butter
1 tsp cornflour mixed with 1 tbsp cold water
Pinch of salt
Directions
- Pour the orange juice into a small saucepan and add the zest, sugar, vinegar, and salt.
- Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.
- Stir in the cornflour mixture and cook for 1 to 2 minutes until slightly thickened.
- Remove from the heat and whisk in the butter until the sauce is smooth and glossy.
- Taste and adjust sweetness or acidity if needed, then serve warm.
Notes
- Use freshly squeezed orange juice for the best flavour.
- Do not boil rapidly or the sauce may become bitter.
- The sauce can be strained for an extra smooth finish.
