Recipes Vergé's Citrus Sauce Be the first to rate & review! This utterly simple sauce is delicious with any simple grilled or roasted fish. Amazing Seafood Recipes By Sally Schneider Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: makes about 1 1/2 cups Ingredients 3 navel oranges 1 large lemon 2 tablespoons plus 2 teaspoons extra-virgin olive oil Salt and freshly ground white pepper Directions With a small sharp knife, peel the oranges and lemon, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections. Squeeze the juice from the membranes into the bowl. Add the olive oil, season lightly with salt and white pepper and toss gently. Make Ahead The sauce can be covered and refrigerated overnight. Serve at room temperature. Notes One-Quarter Cup Calories 90 kcal, Protein 1 gm, Carbohydrate 11 gm, Cholesterol 0, Total Fat 6.4 gm, Saturated Fat .9 gm. Rate it Print