Sauce Bigarade Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Butter | 1 Tablespoon | |
| Shallots | 2 Tablespoon, chopped | |
| Red wine | 1/4 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Rind and juice of 1 orange | ||
| 1/2 cup (125 ml) demi-glace | ||
| Red currant jelly | 1 Teaspoon | |
Directions
Melt the butter in a small saucepan.
Add the shallots and cook until they are softened.
Add the wine and bay leaf and continue cooking until the wine is reduced by one-third.
Add the juice and half the rind of the orange, and the demi-glace sauce.
Simmer for 5 minutes.
Shred the remaining orange rind very thinly.
Blanch it for 5 minutes and drain.
Strain the sauce and return it to the pan with the blanched orange rind and the red currant jelly.
Bring to a boil, stirring until the jelly has dissolved.
Add the shallots and cook until they are softened.
Add the wine and bay leaf and continue cooking until the wine is reduced by one-third.
Add the juice and half the rind of the orange, and the demi-glace sauce.
Simmer for 5 minutes.
Shred the remaining orange rind very thinly.
Blanch it for 5 minutes and drain.
Strain the sauce and return it to the pan with the blanched orange rind and the red currant jelly.
Bring to a boil, stirring until the jelly has dissolved.
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