Sauce Foyot enriches Béarnaise with demi-glace or meat glaze for a richer, savory finish. This recipe starts with a prepared Béarnaise base and adds the glaze gently, making it a useful finishing sauce for roasted beef or lamb.
Prepare the Classic Béarnaise Sauce first. The recipe below uses that finished sauce as its base, so allow time for the base recipe before you begin.
Sauce Foyot
Sauce Foyot enriches Béarnaise with demi-glace or meat glaze for a richer, savory finish. This recipe starts with a prepared Béarnaise base and adds the glaze gently, making it a useful finishing sauce for roasted beef or lamb.
Ingredients
Instructions
Allergen Notes
Contains egg and milk from the Béarnaise base. Check the demi-glace for wheat and other allergens.
Finish gently
Use warm Béarnaise and warm demi-glace. Whisk them together gently away from direct high heat. The goal is a smooth, glossy sauce without boiling the egg-and-butter emulsion.
Serving ideas
Spoon over roasted beef or lamb just before serving, or offer a small amount alongside grilled meat. Start with a little sauce so the meat remains the focus.
Frequently asked questions
How is Foyot different from Béarnaise?
Béarnaise is the base; adding demi-glace or meat glaze gives Foyot its deeper savory flavor.
Can I use mushroom demi-glace?
Yes, as a variation. Check that the mushroom glaze suits your dietary requirements and remember that the Béarnaise base still contains egg and butter.
Can I use pan juices?
Use concentrated, well-flavored pan juices in place of the glaze and taste carefully before adding more seasoning.
Related sauces and recipes
For a tomato-and-butter option, see this Sauce Choron recipe. Browse the sauce collection for more finishing sauces.