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+ servings

Bigarade Sauce Recipe

A wonderful sauce for all your poultry dishes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sauces
Cuisine: French
Servings: 4 Servings


  • 1 orange Seville if possible
  • 1 tablespoon shallot finely minced
  • 2 tablespoons butter
  • 1 tablespoon sherry vinegar
  • 1 ounce orange liqueur Grand Marnier, Cointreau or Curacao (optional)
  • ½ cup demi glace
  • salt & white pepper to taste


  • Remove the zest from half of the orange, cut into ¼ inch strips and reserve. Squeeze the juice from the orange and save that too.
  • Heat up a sauce pan over medium heat. When hot, add the butter and then the shallots. Saute the shallots until translucent, about 3 minutes.
  • Add the orange juice, vinegar and orange liqueur (optional). Let this reduce for 2 minutes.
  • Add the demi glace and reserved orange zest to the sauce pan. Let this simmer and reduce down until the sauce is thick enough to coat the back of a spoons.
  • Taste and adjust seasonings with salt and pepper.
  • Strain the sauce through a fine mesh strainer or cheesecloth.
  • Serve with duck, chicken or trout.