Sauce Bonnefoy: Modernist Method

Preparation info

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By James Peterson

Published 1991

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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.