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Orange Sauce. Sauce Ci L' Orange.

A sauce made from orange juice, zest, and beef juice with pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Orange Sauce. Sauce Ci L' Orange.

Ingredients

Directions

Prepare the oranges

  1. Cut the oranges in half and squeeze the juice into a bowl, straining out the pulp.

  2. Remove the outer rind from the oranges, slice it thinly, and blanch it.

Make the sauce

  1. Drain the zests and place them in strong beef juice with a little large pepper.

  2. Heat the mixture on the side of the stove, then add the orange juice.

Serve

  1. When serving, place the zests on top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Orange + peppertop 10% of all pairs
    Smell alikestrong
    Cooked together2,402 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Orange + beeftop 19% of all pairs
    Smell alikemoderate
    Cooked together960 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges
Supply acidity and fragrant oils from the juice and zest.
Strong beef juice
Forms the savory liquid base that carries the other flavors.
Large pepper
Adds sharp aroma and a mild bite to the sauce.

The step that matters

Blanching the orange rind. Blanching the thinly sliced rind softens its bitter pith and mellows its flavor, so the zest sits well on top of the sauce.

Swap the orange

How well each one fits the dish's main ingredients (beef, pepper):

  1. Limefits better
  2. Lemonfits better
  3. Mangofits better
  4. Orangethe original

Fit is the average pairing score against beef, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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