Sauce Foyot
Béarnaise enriched with meat glaze
Béarnaise with a spoonful of melted meat glaze stirred in, which darkens it to a soft caramel and adds a savoury depth the plain sauce cannot reach. Also called Sauce Valois.
Ingredients
- 1 cup Sauce Béarnaise (see Sauce Béarnaise)
- 2 tablespoons glace de viande (meat glaze), melted and warm
- Kosher salt and cayenne
Instructions
- Melt the meat glaze gently and let it cool to just warm.
- Whisk it into the béarnaise a little at a time.
- Season and serve warm.
Notes
- Glace de viande is brown stock reduced to a syrup. Boil Demi-Glace down by three quarters if you have no other source.
- Do not let the glaze be hot when it goes in, or the emulsion will break.