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Old 07-08-2008, 08:59 PM   #1
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Fruit juice in pan sauces?

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??

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Old 07-08-2008, 09:30 PM   #2
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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.
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Old 07-08-2008, 09:47 PM   #3
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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.
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Old 07-08-2008, 10:16 PM   #4
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lemon juice should work.

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Old 07-08-2008, 10:53 PM   #5
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I use OJ in a pork chop recipe I have.... with sage....
hmmm I think I'm hungry again....
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Old 07-09-2008, 01:45 PM   #6
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Quote:
Originally Posted by babetoo View Post
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
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Old 07-09-2008, 02:00 PM   #7
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Quote:
Originally Posted by babetoo View Post
lemon juice should work.
eh...I dunno about using it for a base liquid in a pan suace...might be a bit overwhelming.
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Old 07-09-2008, 02:05 PM   #8
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I've used juice in the past instead of wine, it worked for me. But wine would have been better.
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Old 07-09-2008, 02:18 PM   #9
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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.
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Old 07-09-2008, 03:34 PM   #10
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Thanks for the replies. Last question: could I also add just water and then creme fraiche, and reduce the whole thing?
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