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Sauce Bigarade

Western.Chefs's picture
Ingredients
  Butter 1 Tablespoon
  Chopped shallots 2 Tablespoon
  Red wine 65 Milliliter (1/4 Cup)
  Bay leaf 1
  Orange rind 1
  Orange 1 , juiced
  Demi glace 125 Milliliter (1/2 Cup)
  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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Onion
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

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 mg10.8%

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

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Sauce Bigarade Recipe