EASY BIGARADE SAUCE (L'ORANGE)

Steps:

• Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside.
• Squeeze the juice out of all the oranges and the lemon; set aside.
• In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup.
• Add the stock and orange and lemon juices; bring to a boil.
• Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top.
• Once done, the sauce should coat the back of a spoon.
• Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking.
• Season sauce with salt and pepper to taste; serve hot.