Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Orange red wine sauce in a bowl, garnished with fresh rosemary and orange zest.
Rich and unique sauce with red wine and orange juice

Orange & red wine sauce

Author: Flavelo
Recipes Sauces and Gravies
Red wine sauces (or reductions) are the cornerstones of French cuisine. This variation is the love child of the classic 'bordelaise' and the orange sauces (bigarade) that accompany duck dishes. The goal is a glossy, thick sauce that coats the back of a spoon (nappage). The butter at the end not only adds flavour but also emulsifies: rendering the texture glossy and velvety.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan (preferably the one the meat was cooked in)
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

In a frying pan (ideally the one used to cook the meat beforehand), lightly caramelise the sugar.

Tip: The browned bits (fond) remaining at the bottom of the pan add extra flavour to the sauce (deglazing).
2 ✓

Pour in the red wine and orange juice. Add the orange zest and rosemary sprig.

Tip: Watch out for the steam! Adding wine creates a sudden burst of steam.
3 ✓

Boil over a high heat for approx. 10-12 minutes until the liquid reduces by half or two-thirds and begins to become syrupy.

Tip: During reduction, the water evaporates, concentrating the flavours.
4 ✓

Remove from the heat, discard the rosemary, and whisk in the cold butter cubes continuously until melted.

Tip: This technique is 'monter au beurre'. The cold butter forms an emulsion with the sauce, thickening it and giving it a beautiful shine. Do not bring it back to the boil!
5 ✓

Season with salt and pepper, and serve immediately.

Tip: The sauce will thicken further as it cools.

Recipe FAQ

Why didn't it thicken?
You didn't boil off enough water. Be patient! If it is very runny, whisking in a little cold butter at the very end can help.

Ingredients

  • 150 ml Red wine (good quality)
  • 100 ml Fresh orange juice
  • 30 g Cold butter (cubed)
  • 1 tbsp Brown sugar
  • 1 tsp Fresh orange zest
  • 1 sprig Fresh rosemary
  • 1 pinch Salt
  • 1 pinch Black pepper