A luxurious béarnaise derivative enriched with concentrated meat glaze, combining shallot-and-tarragon acidity with a deep savoury finish.
Classic French Sauce Foyot (Sauce Valois)
Description
A luxurious béarnaise derivative enriched with concentrated meat glaze, combining shallot-and-tarragon acidity with a deep savoury finish.
Ingredients
Ingredients
Instructions
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Reduce vinegar, wine, shallot, peppercorns and half the tarragon to about 1½ tbsp; strain.
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Clarify butter and keep warm.
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Whisk yolks and reduction over barely simmering water until pale and ribbon-like.
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Off heat, gradually whisk in clarified butter.
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Whisk in warm meat glaze, then remaining tarragon and chervil.
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Season carefully and serve immediately.
Note
Use unsalted meat glaze and season only after incorporating it. A true glace de viande is highly reduced brown meat stock. Best made immediately before serving.
sauce Foyot, sauce Valois, béarnaise derivative, French steak sauce
