Bonnefoy sauce
The Bonnefoy Sauce or White Bordelaise Sauce is a warm sauce of French cuisine that is served with grilled fish or white meat and is the basis of the garnish à la Bordelaise .
Manufacturing
For the Bonnefoy sauce, chopped shallots , thyme , white pepper and bay leaf are first boiled with white wine - possibly with a small amount of cognac - then poured over with a velouté that goes with the fish or meat . This approach is reduced , strained and finally topped up with butter (whipped).
The sauce can be garnished with chopped, blanched beef pulp and chopped parsley .
Differentiation from the frozen product Schlemmerfilet à la Bordelaise
The gourmet fillet à la Bordelaise , which is available as a frozen product, contains no Bonnefoy sauce and therefore does not correspond to the classic bordelaise garnish for fish. It was introduced in 1969 by the Iglo company as one of the first ready meals ; According to the manufacturer, the name should only refer to the French food culture in general.
literature
- F. Jürgen Herrmann (Ed.): Herings Lexicon of the kitchen . 25th edition. Nikol, Hamburg 2016, ISBN 978-3-86820-344-8 , p. 52.
- Auguste Escoffier : A Guide to Modern Cooking . Reprint of the English language edition from 1907, Cambridge University Press, Cambridge 2013, ISBN 1-108-06350-0 , page 34 f.
Individual evidence
- ↑ Frank Buchholz: White (sic!) Bordelaiser or Bonnefoy Sauce (recipe and preparation) ( Memento of October 29, 2013 in the Internet Archive ) Retrieved from the web archive on March 8, 2017.
- ↑ Andrea Diener: gourmet fillet Bordelaise, or: industrial fish makes you happy. In: Frankfurter Allgemeine Zeitung , July 1, 2015.