A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar
then stir in the grated rind of one orange and the juice of two
stir until all the orange juice is absorbed
grate nutmeg upon the sauce and serve on a flat dish
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar creates an emulsion where sugar crystals physically trap air pockets within the fat matrix, producing a light, fluffy texture. The gradual incorporation of acidic orange juice allows the butter's fat molecules to slowly coat the liquid droplets, preventing the mixture from breaking. The citrus zest contains essential oils that provide concentrated aromatic compounds, while the sugar helps stabilize the emulsion and balance the acidity.
This sauce can be made up to 2 days ahead. Store covered in the refrigerator and bring to room temperature 30 minutes before serving, whisking briefly to restore the creamy texture.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will firm up when chilled; let stand at room temperature for 20-30 minutes and whisk gently before serving. Do not freeze as the emulsion will break upon thawing.
AI-generated tips from Chef Cecil's culinary database
This sauce can be made up to 2 days ahead. Store covered in the refrigerator and bring to room temperature 30 minutes before serving, whisking briefly to restore the creamy texture.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will firm up when chilled; let stand at room temperature for 20-30 minutes and whisk gently before serving. Do not freeze as the emulsion will break upon thawing.
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