Bonnefoy Sauce Recipe
Servings: 4 servings
Ingredients
- 2 shallots finely chopped
- ½ cup dry white wine
- 1 cup demi glace
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- salt and pepper to taste
- chopped fresh herbs such as thyme or parsley for garnish optional
Instructions
- Melt the butter in a saucepan over medium heat. Add the finely chopped shallots and sauté until softened and translucent, about 2-3 minutes.
- Deglaze the pan with the dry white wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, intensifying its flavor.
- Once the wine has reduced, add the demi-glace to the saucepan. Stir well to combine with the shallots and wine, allowing the flavors to meld together.
- Pour in the heavy cream, stirring continuously to incorporate it into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Allow the sauce to simmer gently for about 5-7 minutes or until it has thickened to your desired consistency. Keep an eye on the sauce and stir occasionally to prevent it from sticking to the bottom of the pan.
- Taste the sauce and season with salt and pepper to your liking. Remember that demi-glace can be quite flavorful, so adjust the seasoning accordingly.
- Once the sauce has reached the desired consistency and seasoning, remove it from the heat.
- Optionally, garnish the Bonnefoy sauce with chopped fresh herbs such as thyme or parsley for added flavor and visual appeal.
- Serve the Bonnefoy sauce warm, drizzled over your favorite dish, such as grilled steak, roast chicken, or pasta.
Notes
Enjoy your homemade Bonnefoy sauce with demi-glace, adding a touch of elegance and richness to your culinary creations!