Sauce Bonnefoy, or Sauce Bordelaise with White Wine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the elements of sauce Bordelaise
- white wine of Graves or of Sauternes
- ordinary Velouté
- chopped tarragon
Instructions
- Proceed exactly as for sauce Bordelaise in the Series of Small brown sauces, keeping the same proportions.
- Use white wine of Graves or of Sauternes in place of the red wine, and ordinary Velouté in place of the sauce Espagnole.
- Complete the sauce with an addition of chopped tarragon.