Sauce Foyot or Valois

Sauce Béarnaise with Meat Glaze

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Sauce béarnaise can be given a fuller, meaty flavor by adding meat glaze (glace de viande). The amount to add depends on the consistency and flavor of the glaze, but 3 tablespoons (45 milliliters) added to 2 cups (500 milliliters) Sauce Béarnaise is usually correct. This sauce is excellent with grilled or sautéed meats.