DUKAI
Recipe BookKitchen FoundationsSauces & Jus

Foyot Sauce

Béarnaise enriched with a small, intense reduction of demi-glace.

Foyot Sauce prepared as described in the recipe

Béarnaise enriched with a small, intense reduction of demi-glace.

Approximately 280 g sauce

Cook this

Ingredients

Batch

Method

  1. Reduce demi-glace by approximately half until intensely savoury; cool until warm.

  2. Fold gradually into freshly made béarnaise off direct heat.

  3. Taste and serve immediately. Do not boil the finished emulsion.

Chef’s notes

  • A meat-glaze enrichment of béarnaise for beef or lamb.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Allergens and diet

Celery. Eggs. Milk. Sulphites. Wheat.

Also in the Recipe Book

Last refined · October 2026