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Bonnefoy Sauce Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: French
Servings: 4 servings


  • 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.


*If bone marrow is not available, you can substitute butter instead. Simply whisk in a few tablespoons into the sauce and serve.


Serving: 4g