Sauce Bigarade Recipe (Easy)© Copyright 2017. All rights reserved and enforced
This is a modern take on the classic orange sauce to serve with Duck or trout. A more traditional Sauce Bigarade would be based on sugar and vinegar, use veal stock or braising juices, not use any liqueur, and not use flour or butter.
Estimated Prep Time: 10 minutes
Estimated Cooking Time: 15 minutes
While it is simmering (you want the sauce to reduce a bit), wash and peel the oranges. Cut peel into very thin strips, cook the peel in a little boiling water for about 4 minutes or until tender.
Juice the oranges, add the juice to the sauce, season, add a splodge of butter, a splodge of the orange liqueur and the drained orange strips.
Heat through and serve.
Recipe notesInstead of Cointreau you can use any orange liqueur, such as Grand Marnier, etc; orange juice would be better than nothing.
The story behind this recipe...
- Sauce Bigarade is a classic French sauce which features the flavour of bitter orange. It is one of the few French sauces which can be classed as sweet and sour.Read more >>>
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