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Mexican · Sauce / condiment
Smoky Orange-Chipotle Pan Sauce
A pan sauce for seared steak, chicken or pork: shallot and stock reduced with orange zest and juice, smoky chipotle in adobo, then lifted with lime, cilantro and cold butter. Sweet, citrusy and warmly hot.
- YieldMakes about 240 ml; serves 4
- Hands-on22 min
- Total27 min
- Difficulty
Ingredients
- 1medium shallot, finely minced (about 1/4 cup)
- 55 gunsalted butter, 4 tablespoons, cold, cut in cubes
- 1 tspplain (all-purpose) flour
- 480 mlhomemade or low-sodium chicken stock, 2 cups
- 12 piecesthin strips of orange zest, from 1 orange, peeled with a vegetable peeler and finely sliced
- 60 mlfresh orange juice, 1/4 cup
- 2chipotle chiles packed in adobo, finely chopped
- 1 tbspadobo sauce from the can
- 2 tspfresh lime juice, from 1 lime
- 1 tbspfresh cilantro, minced
- to tastekosher salt and freshly ground black pepper
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