2/3 cup sugar
2/3 cup fresh orange juice (2 - 2 1/2 oranges)
4 tablespoons white-wine vinegar
1/4 teaspoon salt
4 tablespoon unsalted butter, softened (split in half)
2 tablespoon all-purpose flour
2 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler


1)  caramelize the sugar over medium heat
2)  when sugar is browned whisk in OJ, vinegar and salt ( be careful )
3)  add zest and heat over medium heat until all caramel is dissolved ( about 10 min )
4)  melt 2T of butter over low heat and sprinkle in flour.  cook flour until the rawness is gone
5)  strain in the OJ mixture and whisk until combined
6)  whisk in the last 2T of butter

serve over ice cream or crepes with powdered sugar.
