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Sauce Bigarade Recipe
|Chopped shallots||2 Tablespoon|
|Red wine||65 Milliliter (1/4 Cup)|
|Orange||1 , juiced|
|Demi glace||125 Milliliter (1/2 Cup)|
|Red currant jelly||1 Teaspoon|
Serving size: Complete recipe
Calories 370 Calories from Fat 115
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 7.8 g38.9%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 347.8 mg14.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 10.7 g42.6%
Sugars 20.3 g
Protein 11 g22.7%
Vitamin A 24.7% Vitamin C 169.4%
Calcium 12.4% Iron 6.1%
*Based on a 2000 Calorie diet
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.