Sauce Béarnaise with Meat Glaze

Method

This sauce uses the same principle as that of adding a fish fumet reduction to hollandaise for fish. In this case, one adds cup (or less) of a meat reduction to the completed sauce; even better, the juices (completely defatted) from the grill pan can be stirred into the sauce after the meat is cooked. Any sauce that is to be diluted must be made thicker in the first place.

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