Sauce Bonnefoy: Classic Method

Preparation info

  • Difficulty


  • Yield:

    1½ cups

Appears in


By James Peterson

Published 1991

  • About


Combine 2 cups (500 milliliters) of white wine with ¼ cup (60 milliliters) of finely chopped shallots, 1 teaspoon (5 milliliters) of cracked pepper, 1 sprig of fresh thyme, and 1 small bay leaf. Reduce the mixture until only ½ cup (125 milliliters) remains. Add 1 cup (250 milliliters) of full-flavored sauce velouté to the reduction and simmer slowly for 15 minutes, skimming off any scum that floats to the surface. Strain the sauce through a fine chinois and stir in 1 tablespoon (15 milliliters) of chopped tarragon and 1 to 2 teaspoons (5 to 10 milliliters) of lemon juice to bring out the sauce’s flavor.