Fruit juice in pan sauces?

[Argamemnon]

Can I use fruit juice instead of wine when making a pan sauce for fish or meat. I was thinking about grape juice or orange juice??

[Andy M.]

That would make a very sweet sauce. You may be better off just using some chicken/beef broth or fish stock if you have it.

[college_cook]

I largely depends on the sauce and the dish. If your dish would benefit from some sweeter fruitier flavors, then go for it. Generally speaking... I'd say avoid fruit juice.

[babetoo]

lemon juice should work.

babe

[suziquzie]

I use OJ in a pork chop recipe I have.... with sage....
hmmm I think I'm hungry again....

[Argamemnon]

Originally Posted by babetoo

lemon juice should work.

babe

I've read that adding only lemon juice or vinegar (instead of wine/stock) will be too strong, and that you should also add some wine or stock.

You have a funny username

[bowlingshirt]

Originally Posted by babetoo

lemon juice should work.

eh...I dunno about using it for a base liquid in a pan suace...might be a bit overwhelming.

[CharlieD]

I've used juice in the past instead of wine, it worked for me. But wine would have been better.

[GB]

Depending on what you are making it could work, but I would cut it with water or stock otherwise it will be too much most likely.

[Argamemnon]

Thanks for the replies. Last question: could I also add just water and then creme fraiche, and reduce the whole thing?