Bigarade (Orange) SauceTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:104.7 kcal
Proteins:8.3 g
Fats:3.8 g
Carbohydrate:8.7 g
Fibers:1.2 g
Sugar:6.5 g
Cholesterol:34.2 mg
Sodium:38.1 mg
Calcium:14.8 mg
Energy:297 kcal
Proteins:23.5 g
Fats:10.9 g
Carbohydrate:24.6 g
Fibers:3.5 g
Sugar:18.3 g
Cholesterol:96.9 mg
Sodium:108 mg
Calcium:42 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3
oranges (juice)
1
lemon (juice)
700
ml
veal stock
45
ml
red wine vinegar
45
g
granulated sugar
salt and pepper
.
*Finishing
2
oranges - zest only
1
lemon - zest only
METHOD
- In a sauté pan over very low heat, cook the sugar with the vinegar to form a dark caramel.
- Add the veal stock and orange and lemon juices. Bring to a boil.
- Reduce the heat and simmer gently for 45 minutes, skimming often. Test: the sauce should be thick enough to coat the back of a spoon.
- Meanwhile, zest the citrus. Cut the zests into thin julienne and blanch in boiling water for a few seconds. Drain and set aside.
- Strain the sauce. Season with salt and pepper.
- Add the orange and lemon zests. Serve hot.
CHEF'S NOTES
Often called orange sauce, bigarade sauce was originally made with "bigarades," the Provençal name for bitter oranges. It is most often served with duck, either whole or cut up, but it's also delicious with most white meats, sautéed calf's liver, pork and grilled kidneys.
You can make this sauce in advance and keep it hot in a double boiler. In this case, add the zests at the last minute.
