Bigarade Sauce, Inspired by Larousse Gastronomique

by TAG Editor

Bigarade is great over more substantial roasts and other carnivore foods, root vegetables or whatever suits your fancy. Swig it down with a nice red and its attendant tannins.

Dilute the juices in the roasting pan with a stock prepared in the following way:

Ingredients:
In a pan, combine 4 tsp of sugar in 1TB of wine vinegar until pale caramel in color
Then pour in one cup of brown veal gravy*
Pour this mixture into the roasting pan with roasting juices
Cook this mixture on high for 5 minutes
At the last moment, add the juice of an orange and a squeeze of lemon juice and strain through cloth
Add 2 tablespoons blanched julienned orange peel

Serve on the side or over dish.