91 Sauce Béarnaise à la Glace de Viande, also called Sauce Foyot, or Sauce Valois

Method

Prepare a Sauce Béarnaise keeping it fairly thick and finish with 1 dl ( fl oz or ½ U.S. cup) of melted meat glaze added a little at a time.

This sauce is specially suitable for serving with grills of butcher’s meat.