📝 About This Recipe
Named after the historic Restaurant Foyot in Paris, this sauce represents the height of French saucier excellence. It begins with the velvety, tarragon-scented foundation of a classic Béarnaise, which is then transformed by the addition of a rich, deeply reduced meat glaze (glace de viande). The result is a luxurious, savory masterpiece that offers a sophisticated umami depth, making it the ultimate companion for the finest cuts of grilled beef.
🥗 Ingredients
The Reduction Base
- 1/4 cup Dry White Wine (dry, such as Sauvignon Blanc)
- 1/4 cup White Wine Vinegar (high quality)
- 2 tablespoons Shallots (very finely minced)
- 2 tablespoons Fresh Tarragon (stems reserved, leaves finely chopped)
- 1 tablespoon Fresh Chervil (finely chopped)
- 1 teaspoon Black Peppercorns (crushed)
The Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (clarified and kept warm)
- 1/4 teaspoon Kosher Salt (to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper (for a subtle heat)
The Foyot Signature
- 2 tablespoons Glace de Viande (highly reduced beef or veal stock, syrupy consistency)
👨🍳 Instructions
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1
In a small heavy-bottomed saucepan, combine the white wine, white wine vinegar, minced shallots, crushed peppercorns, and the tarragon stems.
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2
Bring the mixture to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain. This concentrates the acidity and aromatics.
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3
Strain the reduction through a fine-mesh sieve into a small bowl, pressing on the solids to extract every drop of flavor. Set aside to cool slightly.
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4
Prepare a double boiler (bain-marie) by bringing an inch of water to a gentle simmer in a pot. Ensure the bottom of your mixing bowl will not touch the water.
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5
Place the 3 egg yolks and the warm herb reduction into the mixing bowl. Whisk vigorously for about 1-2 minutes until the yolks are pale and slightly frothy.
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6
Set the bowl over the simmering water. Continue whisking constantly in a figure-eight motion. Do not let the eggs scramble; keep them moving until they thicken to a ribbon consistency.
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7
Once the yolks are thick and you can see the bottom of the bowl between strokes, begin adding your warm clarified butter.
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8
Add the butter drop by drop at first, whisking constantly to establish the emulsion. Once it starts to thicken, you can pour the butter in a very thin, steady stream.
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9
Continue whisking until all the butter is incorporated and the sauce is thick, glossy, and smooth.
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10
Whisk in the 2 tablespoons of warm Glace de Viande. Watch as the sauce transforms from a pale yellow to a beautiful, rich tan color.
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11
Stir in the finely chopped fresh tarragon and chervil leaves.
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12
Season with salt, a pinch of cayenne, and a squeeze of fresh lemon juice to brighten the richness.
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13
Keep the sauce in a warm spot (not hot) until ready to serve. A thermos or a warm water bath works perfectly.
💡 Chef's Tips
Always use room temperature yolks to prevent the sauce from breaking due to thermal shock. If the sauce gets too thick, whisk in a teaspoon of warm water or additional lemon juice to loosen it. If the sauce breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. True Glace de Viande is key; if you cannot find it, reduce 2 cups of high-quality unsalted beef stock down to 2 tablespoons until it is thick and syrupy. Never let the water in your double boiler boil rapidly; a gentle steam is all you need to cook the yolks safely.
🍽️ Serving Suggestions
Serve generously over a grilled Filet Mignon or Chateaubriand. Pair with crispy Pommes Frites and a side of buttered asparagus. Excellent as a decadent topping for a luxury Steak Oscar with crab meat. Accompanied by a bold, tannic red wine like a Cabernet Sauvignon or a Bordeaux. Try it over roasted root vegetables for a surprisingly savory vegetarian-adjacent treat.