Bigarade Sauce Recipe
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 Servings
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Course
Condiments
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Cuisine
French
Bigarade Sauce Recipe
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A wonderful sauce for all your poultry dishes.
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Ingredients
- 1 orange Seville if possible
- 1 tablespoon shallot finely minced
- 2 tablespoons butter
- 1 tablespoon sherry vinegar
- 1 ounce orange liqueur Grand Marnier, Cointreau or Curacao (optional)
- ½ cup demi glace
- salt to taste
- white pepper to taste
Instructions
- 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.
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