Chef Juliette
Oriental Sauce
Sauce Orientale concentrates lobster-rich American Sauce with curry, then folds in cream away from the fire: a glossy, gently spiced derivative made for lobster, crayfish, and firm fish.
Culinary Explorer
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Foyot or Valois Sauce (Béarnaise with Meat Glaze)
Created by Chef Juliette
Sauce Foyot takes a stable, tepid Béarnaise and deepens it with pale meat glaze, spoonful by spoonful. The result is glossy, savory, and strong enough for properly grilled butcher’s meat.
Sauces & Condiments
French
Dinner Party
Special Occasion
5 min
Active Time
10 min cook•15 min total
YieldAbout ¾ cup (180 ml), enough for 6 servings
Sauce Foyot, dite aussi sauce Valois (Béarnaise enriched with meat glaze), teaches the discipline of finishing an emulsion without bullying it. The one true thing to know before touching a pan is that the pale meat glaze must meet a stable Béarnaise Sauce (No. 62) at the same tepid temperature. Too hot, it shocks the yolks; too cold, it firms the butter.
The book assumed a saucier on staff and a stockpot never off the fire, so dissolved pale meat glaze was simply waiting. A home kitchen needs neither brigade nor gallon measure: use half a finished home batch of Béarnaise Sauce (No. 62) and half the book’s glaze, preserving its ratio exactly. The separate service setup is scaffolding and can go; the gradual addition is the dish and stays. One cook, one stove, one evening.
When it lands, butter-yellow turns warm ochre, tarragon stays bright, and the sauce falls in a glossy ribbon that can meet a grilled steak without disappearing beneath it. Add the glaze a teaspoon at a time, whisk each addition smooth, and never put the finished sauce over direct heat. That slow meeting is the one step that decides Foyot.
Sauce Foyot and sauce Valois belong to the Parisian grand-kitchen family of Béarnaise derivatives, devised for grilled butcher’s meat when cooks wanted the herb-and-vinegar lift of Béarnaise with greater depth. The two names are generally treated as synonyms rather than regional variations; both mean a finished Béarnaise enriched with pale meat glaze, not a dark gravy or wine reduction. From the grand kitchen the sauce passed naturally to bistro grills and home dining rooms, where a spoonful gives beef, lamb, or veal all the richness it needs.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
dissolved pale meat glaze
Quantity
1½ tablespoons (22.5 ml / 23 g)
tepid and fluid
warm water (optional)
Quantity
2 teaspoons (10 ml / 10 g)
for rescuing or loosening the emulsion
| Ingredient | Quantity |
|---|---|
| Béarnaise Sauce (No. 62)freshly made and tepid | ½ batch, about ⅔ cup (160 ml / 160 g) |
| dissolved pale meat glazetepid and fluid | 1½ tablespoons (22.5 ml / 23 g) |
| warm water (optional)for rescuing or loosening the emulsion | 2 teaspoons (10 ml / 10 g) |
Equipment Needed
- •Medium stainless-steel mixing bowl
- •Small balloon whisk
- •Small saucepan for an off-heat warm-water bath
- •Instant-read thermometer
- •Small warmed sauceboat
Instructions
- 1
Match the temperatures
Place the freshly made Béarnaise Sauce (No. 62) in a medium bowl and set aside 1 tablespoon as insurance. Warm the dissolved pale meat glaze only until it flows easily, then let it settle until both components are tepid, about 38 to 45°C (100 to 113°F). The glaze should run like warm honey, never arrive hot enough to cook the yolks. Keep the Béarnaise away from direct heat.
A bowl set over a saucepan of warm water with the heat switched off gives gentler control than the smallest burner. The sauce needs warmth, not cooking. - 2
Fold in the glaze
Whisk 1 teaspoon of pale meat glaze into the Béarnaise Sauce (No. 62) until completely smooth, then continue teaspoon by teaspoon. Wait for each addition to disappear before adding the next; the sauce will deepen from butter-gold to warm ochre while keeping its soft gloss. If it suddenly loosens, dulls, or shows beads of butter, stop. Ça se rattrape: in a clean tepid bowl, whisk the reserved tablespoon of Béarnaise Sauce (No. 62) with 1 teaspoon of warm water, then rebuild the broken sauce into it a teaspoon at a time. Resume adding any remaining glaze only when the emulsion is smooth and tepid again.
- 3
Judge the ribbon
If the sauce remained stable, whisk the reserved Béarnaise Sauce (No. 62) back in now. Foyot should nappe, coating the back of a spoon in an even layer while still falling in a generous ribbon. If it stands too stiffly, whisk in warm water a few drops at a time. Taste only after all the glaze is incorporated, since the reduction brings concentrated seasoning of its own.
- 4
Hold tepid and serve
Transfer the Foyot to a warmed, thoroughly dried sauceboat, or hold its bowl over warm water with the heat off for no more than 20 minutes. Never reheat it directly. Spoon about 2 tablespoons over grilled entrecôte, tournedos, lamb cutlets, or a veal chop just as the meat reaches the table. À table!
Chef Tips
- •Choose a pale, lightly seasoned meat glaze with a clean gelatinous body. A dark, tomato-heavy concentrate muddies the golden color and overwhelms the tarragon, and that change is not invisible.
- •Temperature decides the sauce. The Béarnaise and glaze should both feel tepid before they meet; a hot glaze can curdle the yolks, while a cold one tightens the butter into a grainy sauce.
- •Serve about 2 tablespoons per person. Foyot is concentrated by design, and that modest spoonful has enough body for grilled beef, lamb, or veal without burying the browned crust.
- •Do not leave an egg-and-butter emulsion standing tepid through a long evening. Serve it promptly, refrigerate leftovers within 2 hours, and use them cold rather than trying to reheat the sauce over a flame.
Advance Preparation
- •Measure the pale meat glaze and arrange the bowl, whisk, and sauceboat earlier in the day. Warm the glaze only when the finished base sauce is ready.
- •Béarnaise Sauce (No. 62) should be prepared close to service and may stand over an off-heat warm-water bath for about 20 minutes, whisked occasionally.
- •Finished Foyot does not improve through chilling and reheating. For a dinner party, grill the meat while the Béarnaise is being completed, then finish the Foyot during the meat’s resting time.
Frequently Asked Questions
Nutrition Information
1 serving (about 31g)
Calories
155 calories
Total Fat
17 g
Saturated Fat
10 g
Trans Fat
1 g
Unsaturated Fat
6 g
Cholesterol
90 mg
Sodium
180 mg
Total Carbohydrates
1 g
Dietary Fiber
0 g
Sugars
0 g
Protein
2 g
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