Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Bigarade

This is the classic orange sauce to serve with Duck.

Instead of Cointreau you can use any orange liqueur, such as Grand Marnier, etc; orange juice would be better than nothing.

2 tablespoons butter
3 tablespoons flour
½ cup white wine
1½ cup chicken stock
3 Seville oranges
Cointreau

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 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.


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