James Peterson

Sauce Bonnefoy: Modernist Method

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
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), emulsifi