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
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
*If bone marrow is not available, you can substitute butter instead. Simply whisk in a few tablespoons into the sauce and serve.
Nutrition
Serving: 4g
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. The links below are affiliate links.Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
What MTG says, "Our Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste."
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