Sauces and Dips

Also called Sauce Valois when enriched with glazed meat, Foyot builds on Béarnaise by whisking in a rich demi‑glace (meat glaze), making it ideal for roasted beef or lamb.

Ingredients

• ½ cup Béarnaise sauce (see here)
• 2 Tbsp warm demi‑glace or meat glaze
• Optional: 1 tsp finely chopped chives

Method

1. Warm base: Gently reheat Béarnaise off direct heat.
2. Enrich: Whisk in demi‑glace until smooth and glossy.
3. Garnish: Stir in chives if desired, then serve.

Nutrition Facts (per Tbsp / ~15 g)

Servings: Makes ~8 Tbsp

FAQs

• Can I use pan drippings?
  Yes—reduce drippings with a splash of stock until syrupy in place of demi‑glace.
• What’s the difference from Béarnaise?
  Foyot’s signature is the added meat glaze, boosting umami and sheen.

Substitutions

• Vegetarian: Use mushroom demi‑glace.
• Gluten‑free: Ensure glaze is made without wheat thickeners.