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Classic French Sauce Foyot (Sauce Valois)

Classic French Sauce Foyot (Sauce Valois)
A luxurious béarnaise derivative enriched with concentrated meat glaze, combining shallot-and-tarragon acidity with a deep savoury finish.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Dietary: Gluten-Free Adaptable
Description

A luxurious béarnaise derivative enriched with concentrated meat glaze, combining shallot-and-tarragon acidity with a deep savoury finish.

Ingredients
    Ingredients
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine
  • 1 small shallot, finely chopped
  • 1 tsp crushed black peppercorns
  • 2 tbsp fresh tarragon, divided
  • 1 tbsp fresh chervil (optional)
  • 3 large egg yolks
  • 150 g unsalted butter, clarified
  • 2 tbsp concentrated unsalted glace de viande, warmed
  • Fine sea salt
  • 1–2 tsp warm water, if needed
Instructions
  1. 1
    Reduce vinegar, wine, shallot, peppercorns and half the tarragon to about 1½ tbsp; strain.
  2. 2
    Clarify butter and keep warm.
  3. 3
    Whisk yolks and reduction over barely simmering water until pale and ribbon-like.
  4. 4
    Off heat, gradually whisk in clarified butter.
  5. 5
    Whisk in warm meat glaze, then remaining tarragon and chervil.
  6. 6
    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.
Keywords: sauce Foyot, sauce Valois, béarnaise derivative, French steak sauce
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