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Richard Grausman

Bearnaise Sauce with Meat Glaze

Sauce Foyot/Valois

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Preparation info
    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

A béarnaise with the addition of meat glaze is known by either the name Foyot or Valois and is served primarily with beef. Just before serving, add 1 tablespoon <

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