📝 About This Recipe
Named after the legendary 19th-century Parisian restaurant, Sauce Foyot is the ultimate luxury upgrade to a classic Béarnaise. By enriching the velvet-smooth emulsion of egg yolks and clarified butter with a deeply concentrated Glace de Viande (meat glaze), this sauce achieves a savory depth that is truly unparalleled. It is the perfect marriage of bright acidity and umami richness, specifically designed to crown the finest cuts of grilled beef.
🥗 Ingredients
The Reduction Base
- 2 tablespoons Shallots (peeled and very finely minced)
- 2 tablespoons Fresh Tarragon (finely chopped, divided)
- 1 tablespoon Fresh Chervil (finely chopped)
- 1/2 teaspoon Black Peppercorns (crushed or coarsely cracked)
- 1/4 cup White Wine Vinegar (high quality)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Muscadet)
The Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Clarified Butter (warm, approximately 130°F (55°C))
- 1 tablespoon Water (cold)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
The Foyot Finish
- 1.5 tablespoons Glace de Viande (highly concentrated beef or veal stock reduction)
👨🍳 Instructions
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1
In a small heavy-bottomed saucepan, combine the minced shallots, 1 tablespoon of the chopped tarragon, crushed peppercorns, white wine vinegar, and white wine.
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2
Place over medium heat and simmer until the liquid has reduced to about 1 to 1.5 tablespoons. It should look like a moist paste rather than a pool of liquid.
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3
Remove the reduction from the heat and let it cool slightly. Strain through a fine-mesh sieve into a heatproof glass or stainless steel bowl, pressing hard on the solids to extract all the flavor. Discard the solids.
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4
Prepare a bain-marie (double boiler) by bringing an inch of water to a gentle simmer in a pot. Ensure the bottom of your bowl will not touch the water.
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5
Add the egg yolks and 1 tablespoon of cold water to the bowl containing the reduction. Whisk vigorously until the mixture is pale and frothy.
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6
Place the bowl over the simmering water. Continue whisking constantly in a figure-eight motion for about 3-5 minutes. You are looking for the 'ruban' stage, where the whisk leaves a trail and the sauce has thickened to a custard-like consistency.
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7
Remove the bowl from the heat. Begin adding the warm clarified butter drop by drop at first, whisking constantly to establish the emulsion.
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8
Once the emulsion is stable, you can begin pouring the butter in a very slow, steady stream, whisking all the while until the sauce is thick and glossy.
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9
Gently whisk in the Glace de Viande. The sauce will transform from a pale yellow to a beautiful, rich café-au-lait color.
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10
Stir in the remaining 1 tablespoon of fresh tarragon and the chopped chervil.
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11
Season with kosher salt, a pinch of cayenne, and a few drops of lemon juice to brighten the flavors.
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12
Keep the sauce warm in a thermos or near the stove in a warm (not hot) water bath until ready to serve. Do not let it get too hot or it will break.
💡 Chef's Tips
Temperature is key; ensure your clarified butter is warm but not hot, as excessive heat will scramble the yolks. If the sauce begins to look greasy or starts to break, immediately whisk in a teaspoon of cold water or a fresh egg yolk to bring it back together. Always use high-quality, homemade Glace de Viande if possible; store-bought versions often contain too much salt and not enough gelatin. Never stop whisking while the yolks are over the heat to ensure a perfectly smooth, lump-free texture. For the best flavor, use fresh herbs only; dried tarragon will result in a dusty, muted taste that ruins the elegance of the sauce.
🍽️ Serving Suggestions
The classic pairing: serve over a perfectly seared Filet Mignon or Entrecôte steak. Elevate your Sunday roast by drizzling this over thick slices of Prime Rib. It pairs beautifully with grilled Portobello mushrooms for a decadent vegetarian option. Serve alongside roasted asparagus or steamed artichokes for a luxurious side dish. Pair with a bold, structured red wine like a Bordeaux or a Napa Valley Cabernet Sauvignon to stand up to the richness.