Brigarde orange sauce

Brigarde orange sauce

by
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Ingredients for 800 ml

QtyUnitDescription
0.3KGSugar
0.22KGButter
0.6LtPort
0.7LtOrange juice
0.09KGOrange zest grated
0.005KGLemon zest grated
3LtVeal stock
0.25LtCuracoa
0.05KGOrange zest julienne
0.005KGCayenne pepper
0.01KGSalt

Method:

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  • Combine all the ingredients except butter, salt and cayenne pepper in a heavy bottom stock pot and
  • Reduce to one fourth or until thick and syrupy
  • Take it off th fire and blend in chilled butter until a thick emulsion is formed
  • Season the sauce and serve
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