Orange Cream Sauce

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep this tangy, smooth sauce in your refrigerator, an angel cake in freezer—your refreshments are ready


  • 6 egg yolks
  • c. sugar
  • c. orange juice
  • 2 tsp. grated orange peel
  • 1 tsp. grated lemon peel
  • tsp. salt
  • 2 tblsp. lemon juice
  • 1 c. dairy sour cream


  • Lightly beat egg yolks in top of double boiler. Blend in the remaining ingredients except the sour cream. Cook, stirring constantly, over simmering (not boiling) water until thick, about 15 minutes. Chill.
  • Stir until smooth; blend in sour cream. Spoon on sliced cake. Garnish with orange slices.