Home › The Waldorf Kitchen › Bigarade Sauce

Bigarade Sauce

Pare the rinds from two oranges, cut them up into small pieces and boil in a saucepan of water for about five minutes, remove and drain. Melt a little butter in a saucepan, stir in one tablespoonful of flour and cook until it browns. Pour in a teacupful of broth, add the juice of two oranges, a little sugar, and salt and pepper to taste; put in the pieces of rind, boil up quickly, pour it into a sauceboat, and serve.