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- 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.
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