|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 21g||104%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Foyot Sauce is a variation on the classic Béarnaise sauce made by adding meat glaze (glace de viande), a concentrated reduction of brown stock, to the basic Béarnaise. This gives the sauce a deep, meaty flavor that complements the tanginess of the Béarnaise. It is easy to make foyot sauce if you have these two ingredients on hand.
Béarnaise sauce has been around since the early 1800s and is a secondary sauce deriving from Hollandaise sauce, which is one of the five basic sauces aka as the "mother sauces" in the culinary world. This sauce consists of egg yolks, butter, vinegar, shallots, and fresh herbs giving it a bit more of a burst of flavor over Hollandaise. This sauce, and others in the family, take anywhere from 10 to 30 minutes to make and are best used on the day they are made. Other "child" sauces that can be created from Hollandaise besides béarnaise and foyot include dijon sauce, choron sauce, and maltaise sauce.
Glace de viande is simply a reduction from brown stock. It is thinner and more reduced than demiglace and can be used to enhance and fortify other stocks and sauces, such as this foyot sauce recipe. Homemade glace de viande takes about an hour to make, but this glace can be frozen for up to a year, so you always have some on hand to use as needed. This meat glaze can also be bought in the store or online.
Like Béarnaise, the Foyot Sauce is typically served with grilled steak, but you can serve it with anything grilled, even fish or vegetables.
Gather the ingredients.
In a small saucepan, briefly warm the meat glaze over low heat until it melts.
Stir the meat glaze into 1 pint of the Béarnaise sauce. Serve right away.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
How to Use Foyot Sauce
How to Store Foyot Sauce
Foyot sauce is best consumed on the day it's made, and preferably served immediately after it is done.
If necessary, it can be stored in an airtight container in the refrigerator for up to two days, but it might not be quite the same in taste as when it was fresh. To get it warm again, reheat it over a double boiler, gently stirring.
What are the five mother sauces?
The five mother sauces are the base sauces in classical cuisine that other sauces are created from. The mother sauces are béchamel, velouté, espagnole, hollandaise, and tomate.