On Oct 4, 9:19*pm, Bob Simon > wrote:
> Last week, I saw a french cook on TV preparing crab cakes served over
> orange sauce. *It looked good and I want to try making the sauce. *The
> ingredients were listed without proportions:
> Orange Juice
> Gran Marnier
> Vanilla
>
> Would anyone care to suggest an appropriate ratio of juice to brandy?

I made this recipe in conjunction with a sesame-seed coated chicken
breast; it was delicious:

Orange Sauce

1 tablespoon butter
2 tablespoons flour
1 cup chicken broth
1/2 cup orange juice
2 teaspoons finely grated orange peel
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon lemon juice
a dash of Cointreau or brandy, optional

(I had Grand Marnier, so used it)

In a saucepan, melt butter; stir in flour until smooth and well
blended. Add chicken broth, orange juice and orange peel. Continue
cooking over medium heat, stirring constantly, until mixture boils.
Simmer for 1 to 2 minutes. In another saucepan, combine the sugar and
vinegar; cook until golden in color. Stir in orange juice mixture;
remove from heat and stir in lemon juice and brandy, if using.

N.