Orange-Olive Oil Sauce

Name: Orange-Olive Oil Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 50 ml fresh orange juice Orange Juice; about 6 Tbsp (100 ml) Olive Oil; caster sugar to taste Sugar; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Simon Hulstone recipe. Not affiliated with, sponsored by, or endorsed by Simon Hulstone.

FINISHING SAUCE · NORWEGIAN COD

In the published recipe, this is the finishing sauce for Norwegian cod.

Simon Hulstone's orange-olive oil sauce for Norwegian cod.

On the jar

ORANGEOLIVE

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.7× recipe

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Ratio

OLIVE OIL 100 mlORANGE JUICE 50 ml

Ingredients

Orange Juice50 ml fresh orange juice
Olive Oilabout 6 Tbsp (100 ml)
Sugarcaster sugar to taste
Saltabout ¼ tsp (2 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is orange juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, ORANGE JUICE.
Season to finish: SUGAR (to taste), SALT (to taste).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 5 stars · 3 national awards

Orange-Olive Oil Sauce★ STARRED KITCHENOn the jar: ORANGEOLIVE
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).

Originally published as Orange–Olive Oil Sauce.

Adapted from a Simon Hulstone recipe (Simon Hulstone / Foodism (Norwegian cod)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Simon Hulstone / Foodism (Norwegian cod) (published as “Orange–Olive Oil Sauce”). Full citation lives in Provenance.

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