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Sauce - Classic brown/ Bigarade (orange) / Marsala / Reforme

Ingredients

Bigarade

Marsala

Reforme sauce

Procedure

Classic brown sauce

Fry the bacon, onion and garlic in the melted butter until soft for 5 minutes, stirring occasionally. Add mushrooms and carrots and cook for 5 minutes until lightly browned.
Add flour and vary amount to vary the desired thickness and mix in slowly and well. Cook until it starts to brown stirring continuously.
Gradually add stock off the heat and then bring to the boil stirring continuously. Add bay leaf, tomato puree and salt and pepper. Cover the pan and simmer very gently for 45 minutes. Stir occasionally
Strain the sauce through a sieve into a clean pan. Skim off fat from the surface and adjust seasonings to taste. Can be served as is and if too thick add some more stock.
Reheat to serve

Bigarade Sauce

Pour the prepared sauce into a new pan through a sieve and add grated rind of orange, and the orange and lemon juice, the port wine and the cranberry jelly. Bring to the boil and simmer for 2 to 3 minutes, stir frequently.

This sauce is excellent with duck, venison and lamb

Marsala Sauce

Add the Marsala or Madeira wine to the prepared brown sauce and simmer very gently for 5 minutes. You can add some lemon juice to sharpen the flavour and seasonings to taste.

This sauce goes well with game meats, veal and roasts.

Reforme Sauce

Boil vinegar with the peppercorns until it is reduced to half the volume. Remove the peppercorns and add the classic brown sauce, the red wine or port wine and redcurrant jelly or marmalade. Slowly bring back to the boil and simmer gently for 5 to 10 minutes, finishing by straining.

Excellent with beef, steaks, and lamb

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John aka NitroX

...
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