Sauce Bonnefoy: Reduced-Cream Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Prepare and reduce the white wine infusion as described for the classic method. Add 1 cup (250 milliliters) of reduced-cream white sauce to the infusion. Reduce the sauce slightly if necessary. Finish the sauce with 1 ounce (30 grams) of butter and 1 tablespoon (15 milliliters) of blanched tarragon leaves, chopped or left whole. Adjust the seasonings.