Sauce Bonnefoy: Modernist Method

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Replace the concentrated white stock with a stock (perhaps a lighter one) thickened with any number of hydrocolloids (xanthan gum, Ultra-Sperse 3), emulsifiers (propylene glycol alginate), and/or emulsion stabilizers (gelatin, agar). This interpretation of the sauce can then be finished with small amounts of cream and butter.