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Home » Sauce Bigarade Recipe (Easy)

Sauce Bigarade Recipe (Easy)

Sauce Bigarade Recipe (Easy)

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.
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauces

Ingredients
  

  • 2 tablespoons Butter
  • 3 tablespoons Flour
  • ½ cup White Wine
  • 1 ½ cup Chicken Stock
  • 3 Seville Oranges
  • Cointreau

Instructions
 

  • Melt butter in a saucepan until it turns brown. Whisk in the flour, cook until it has browned lightly. Whisk in the white wine and the stock, and cook until thickened, then reduce to a simmer.
  • 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.

Notes

Instead of Cointreau you can use any orange liqueur, such as Grand Marnier, etc; orange juice would be better than nothing.
Tried this recipe?Let us know how it was!
This page first published: Dec 27, 2003 · Updated: Apr 9, 2019.

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Tagged With: Chicken Stock, Cointreau, Duck, French, Seville Oranges

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