Sauce Bigarade (Espagnole, Demi-Glace, Shallots, Orange, Sherry Vinegar)

This 3rd generation mother sauce derives from Sauce Espagnole and Demi-Glace. Commonly served with poultry, especially duck and some seafood such as trout. The sauce bigarade or bigarade orange sauce takes its name from a type of bitter orange: the bigarade. This orange has a rough, greenish skin. It is cultivated in the south of France, especially in the Nice region. The flowers of this orange tree are used to make orange blossom water.

1 Seville orange
1 Tbsp. French shallots, finely minced (15 g)
1 oz (2 Tbsp.) butter (30 g)
1 Tbsp. sherry vinegar
2 oz (4 Tbsp.) orange liqueur; such as Grand Marnier, Cointreau or Curacao (60 g)
2 cups demi-glaze (500 mL)
sea salt
black pepper, freshly ground

Remove the zest from half of the orange, cut into ¼" strips and reserve. Squeeze the juice from the orange and save that too.

Heat up a saucepan over medium heat. When hot, add the butter and then the shallots. Sauté the shallots until translucent, about 3 minutes. Add the orange juice, vinegar and orange liqueur. 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 spoon.

Strain using a fine mesh seive. Season with salt and pepper. Serve right away.

Makes about 2 cups.