Sauce Béarnaise with Meat Glaze, called Foyot or Valois
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Sauce Béarnaise
- 1 décilitre meat glaze
Instructions
- Prepare the sauce Béarnaise to the proportions of the standard recipe, keeping it thick.
- Finish it with 1 décilitre of dissolved meat glaze, added in a thin stream.