94 Sauce Bonnefoy or Sauce Bordelaise au Vin Blanc

White Bordelaise Sauce

Method

This sauce is prepared in the same way and with the same proportions as Sauce Bordelaise using white wine—a Graves or Sauternes for preference—instead of red wine, and Ordinary Velouté instead of Espagnole. Finish the sauce with a little chopped tarragon.

This sauce is suitable for serving with grilled fish and grilled white meats.

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