2/3 cup of tangerine juice, preferably freshly squeezed
1 Tbsp. lemon juice
1 Tbsp. butter, salted
1/2 Tbsp. cornstarch
1 Tbsp. tangerine/orange zest (OPTIONAL)
Prep Time: 5 min.
Cook Time; 5 min.
Total Time: 10 min.
- Place tangerine juice, lemon juice, butter, and orange/tangerine zest (if using) in a small sauté pan over a medium temperature. Cook until the butter is melted and the liquid is steaming. DO NOT BOIL.
- In a separate small bowl, place the cornstarch. Once the tangerine juice is steaming, pour a small amount of the juice into the bowl with the cornstarch. Mix to form a light paste.
- Add the paste back to the steaming tangerine liquid and stir slowly. The sauce should shortly thicken in consistency. If it does not thicken enough, repeat step 2 with 1 teaspoon of corn starch. If it is too thick, thin with some water.
- Best served with chicken or fish.
Nutrition Information per Serving
Calories from Fat: 25
Total Fat: 3 g
Carbohydrates: 7 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 26 mg