How to Prepare Bonnefoy Sauce
This sauce is exactly the same as the Bordelaise and sometimes called "white Bordelaise" or "Sauce Bordelaise au Vin Blanc" except that it calls for white wine instead of red wine. However, like Bordelaise Sauce, employ a dry and fuller bodied white wine such as Chardonnay.
Named after a famous Parisian restaurant in the 19th century, it was customarily paired with fish and unlike a traditional Bordelaise, the shallots were not strained out.
Best Served With:
- Grilled Fish
- Grilled White Meats
Bonnefoy Sauce Recipe
- 1 ounce butter ¼ stick
- ¼ cup shallots finely chopped
- ½ cup white wine
- 1 sprig fresh thyme
- salt and pepper to taste
- 1 cup demi glace
- 4 ounces beef bone marrow diced
- Melt the butter in a saucepan over medium high heat and sauté the shallots for approximately 2 minutes or until transparent.
- Add the wine, thyme, salt, pepper and reduce for approximately 2-3 minutes or until almost no liquid remains.
- Add the demi-glace, stir and simmer for approximately 5 minutes until the sauce begins to thicken. The sauce should be able to coat a spoon.
- In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain the water and whisk the diced marrow into the sauce and simmer for approximately 2 minutes.
My Top Choices for Demi Glace