BIGARADE SAUCE RECIPE
A wonderful sauce for all your poultry dishes.
Provided by G. Stephen Jones
Categories Sauces
Time 25m
Number Of Ingredients 7
Steps:
- Remove the zest from half of the orange, cut into ¼ inch strips and reserve. Squeeze the juice from the orange and save that too.
- Heat up a sauce pan over medium heat. When hot, add the butter and then the shallots. Saute the shallots until translucent, about 3 minutes.
- Add the orange juice, vinegar and orange liqueur (optional). Let this reduce for 2 minutes.
- Add the demi glace and reserved orange zest to the sauce pan. Let this simmer and reduce down until the sauce is thick enough to coat the back of a spoons.
- Taste and adjust seasonings with salt and pepper.
- Strain the sauce through a fine mesh strainer or cheesecloth.
- Serve with duck, chicken or trout.
EASY BIGARADE SAUCE (L'ORANGE)
Make and share this Easy Bigarade Sauce (L'orange) recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.
- Squeeze the juice out of all the oranges and the lemon; set aside.
- In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.
- Add the stock and orange and lemon juices; bring to a boil.
- Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.
- Once done, the sauce should coat the back of a spoon.
- Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.
- Season sauce with salt and pepper to taste; serve hot.
Nutrition Facts : Calories 102, Fat 1.6, SaturatedFat 0.4, Cholesterol 3.6, Sodium 172.1, Carbohydrate 20.2, Fiber 2.4, Sugar 14.3, Protein 3.9
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