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Orange and Port Poultry Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.9658
Energy (kCal)204.1449
Carbohydrates (g)11.5166
Total fats (g)13.8344
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a saucepan, add the flour and stir well to make a roux. | 2. Add the stock and stir until the sauce is thick and smooth. | 3. Stir in the orange juice, zest, port and pepper. | 4. Add the redcurrant jelly and stir until it is melted. | 5. Add salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 ounce unsalted 161.595 7.4249 5.0491 13.607999999999999
    plain flour 1 ounce 25.2167 0.0 5.61 0.1417
    chicken stock 10 fluid - - - -
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    orange zest 1 teaspoon 1.94 0.5 0.03 0.004
    port wine 5 fluid 25.2167 0.0 5.61 0.1417
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    red currant jelly 1/4 teaspoon 25.2167 0.0 5.61 0.1417
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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