Orange Scallion Pan Sauce

I threw together this pan sauce last night to serve over sauteed tilapia filets. Its simple citrus flavor complemented the fish nicely. I made the sauce in the same pan as the fish.

Orange Scallion Pan Sauce

2 T olive oil
2 shallots, sliced
1/2 t white sugar
Juice of three oranges
1 T salted butter

Heat oil to shimmering in a saute pan over medium-high heat. Add scallions and sugar. Saute until scallions are tender and caramelized, about 5 minutes.
Add juice and butter. Reduce over medium heat until sauce thickens and turns an amber color, about 5-10 minutes. Serves two.

Jalapeno Mushroom Sauce

This simple sauce is a spicy, southwestern version of a sauce chausseur.

Jalapeno Mushroom Sauce

1 T olive oil
1 medium yellow onion, coarsely chopped
1 t white sugar
5 cloves garlic, chopped
3 jalapeno peppers, stemmed and sliced
1 pt sliced button mushrooms
1 t salt
1/2 t freshly ground black pepper
1/4 C white wine
4 T unsalted butter butter
3 T flour
1/2 C heavy cream
1/2 C milk


Saute onions with sugar in olive oil over medium heat until caramelized, about 20 minutes. Add garlic and jalapenos and saute about two minutes. Add mushrooms and saute until any released juice cooks off and they are browned, about 5 minutes. Add salt, pepper and wine and cook until wine is mostly absorbed, about 2 minutes. Remove mixture to bowl. Make a roux with the butter and flour over medium heat and cook until walnut brown. Whisk in milk and cream until well combined and heated through. Add onion mixture to pan and stir to combine.