Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Béarnaise SauceCook preparation
- Demi-GlaceCook preparation
Foyot Sauce
Back to the recipeCooking
Step 1 of 3
1 of 3
Reduce demi-glace by approximately half until intensely savoury; cool until warm.
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What you are cooking with
- 250 g Béarnaise Sauce
- 60 g Demi-Glace