How to Make Bigarade sauce

• Start by washing the Seville oranges thoroughly to remove any dirt or impurities. Cut them in half and squeeze out the juice. Set the juice aside.
• In a saucepan, combine the sugar with a little water (about 100ml) and cook over medium heat until the sugar has completely dissolved and caramelized slightly.
• Gradually pour in the orange juice and continue cooking for another 5 minutes to allow the flavors to meld together.
• Add the chicken or veal stock to the saucepan and bring the mixture to a simmer. Let it cook for approximately 30 minutes, allowing the sauce to reduce and thicken.
• While the sauce is simmering, melt the butter in a separate pan over low heat. Once melted, add it to the saucepan with the other ingredients and stir well to incorporate.
• Season the sauce with salt and pepper to taste. Continue simmering for another 20-30 minutes until the sauce reaches the desired consistency. It should be glossy and slightly thickened.
• Remove the saucepan from the heat and strain the sauce through a fine-mesh sieve to remove any pulp or solids. Press down on the solids to extract as much liquid as possible.
• Transfer the sauce to a serving dish or a sauceboat and allow it to cool slightly before serving.

The Bigarade sauce is typically served with roasted or grilled poultry, such as duck or chicken. Its tangy and slightly bitter flavor pairs well with the richness of the meat. It can also be served with roasted pork or game meats.

In conclusion, Bigarade sauce is a classic French brown sauce made with Seville oranges. Its distinctive flavor adds depth and complexity to dishes, particularly when served with roasted or grilled meats. The combination of sweet, sour, and bitter notes makes it a versatile sauce that enhances a variety of dishes.

Facts about the sauce:

1. The name “Bigarade” is derived from the French word for bitter orange, which is the main ingredient used to make this sauce.
2. Seville oranges, also known as bitter oranges, are commonly used in French and Mediterranean cuisine for their intense flavor and aromatic qualities.
3. The sauce is often associated with traditional French cuisine and is a staple in many classic recipes.
4. Bigarade sauce is a variation of the classic “sauce bigarade,” which originated in the 17th century and was traditionally served with duck or game meats.
5. The sauce can be customized by adding additional herbs or spices, such as thyme or cloves, to enhance the flavor profile according to personal preference.