Sauce: Bonnefoy / Bordelaise blanche

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Ingredients

- 10.5822 oz (300 g) shallots
- 1.411 oz (40 g) butter
- 25.3605 fl oz (750 mL) dry white Graves or Sauternes wine
- 0.1764 oz (5 g) peppercorns, whole or coarsely crushed
- 1 thyme sprig
- 1 bay leaf
- 1 garlic clove, optional
- 13.5256 fl oz (400 mL) prepared lightly thickened veal velouté
- Salt and ground pepper, to taste
- 5.2911 oz (150 g) beef marrow, poached and diced
- 0.7055 oz (20 g) tarragon

Instructions

1. Chop shallots and tarragon; crush garlic if using.
2. Soften shallots in butter with salt, garlic, thyme, bay and peppercorns until lightly golden.
3. Add wine; reduce until almost dry. Add velouté and reduce until it coats a spoon. Strain, pressing out the sauce.
4. Add marrow and tarragon immediately before serving; adjust seasoning.

For marrow preparation, the source specifies poaching 15–20 minutes in water salted at 0.3527 oz (10 g) per 33.814 fl oz (1 L), then rapid cooling and dicing. Metric amounts retained with calculated US equivalents.

Yield: Not specified by source

Source: Adapted from Bloc-Notes Culinaire, Sauce Bonnefoy ou Bordelaise à blanc. Instructions independently written.
https://www.bloc-notes-culinaire.com/2016/10/sauce-bonnefoy.html