Easy Bigarade Sauce (L'Orange)

1. 1

   Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.

2. 2

   Squeeze the juice out of all the oranges and the lemon; set aside.

3. 3

   In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.

4. 4

   Add the stock and orange and lemon juices; bring to a boil.

5. 5

   Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.

6. 6

   Once done, the sauce should coat the back of a spoon.

7. 7

   Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.

8. 8

   Season sauce with salt and pepper to taste; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.