This Simple French-Style Orange Sauce Has So Many Uses

When you think of luxury meals, chances are, you’re picturing French cuisine. For many years French dishes have been synonymous with indulgence and refined culinary technique. But you don’t need to be a master chef to recreate one of the most iconic sauces at home, a classic French Orange Sauce.

Though it has many variations, the heart of the sauce can be created with a few simple ingredients and then be adapted depending on what dish you’re making. For the Duck a L’Orange for example, you can add a touch of vinegar and duck stock to make it a meaty treat. But you could also add a splash of orange liqueur like Cointreau for a dessert like Crepe Suzette. 

This sauce is also perfect for any meat including chicken and lamb and can even be paired with vegetable steaks for a vegan twist. While it may not be a traditional recipe and French chefs might throw their hands up in horror at the suggestion, this recipe is a solid start to begin your culinary exploration into the world of French cooking. 


  • ⅓ cup of sugar
  • Fresh juice from 2 oranges
  • 1 tbsp cornstarch
  • Orange peel, thinly sliced


  • In a pot over low heat add the sugar and let it melt slowly. 
  • Once it starts to caramelise, stir it continuously to ensure no parts are sticking or browning more than others. 
  • When it turns a deep brown (not burnt!) slowly trickle in the orange juice and simmer for 5 minutes to help the flavour develop.
  • Note: If you’re making this into a savoury sauce, this would be the time to add your stock and seasonings, if you’re making it for a dessert, add some liqueur.
  • In a small bowl whisk together the cornstarch with equal parts lukewarm water into a slurry. 
  • Add the cornstarch slurry to the sauce and whisk it to combine.
  • Simmer until the desired thickness has been achieved and thin it out with some water if it becomes too thick.
  • Take the leftover orange peels and cut them very thinly.
  • Blanch them in boiling water for 2 minutes to remove the bitterness and then stir through the sauce before serving. 
  • Alternatively, use them as a garnish to finish the dish.