Easy Bigarade Sauce Lorange Recipes

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

SAUCE BIGARADE RECIPE (EASY)

Steps:

• 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.

BIGARADE SAUCE RECIPE

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.