Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Foyot

Recipe from: The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

Sauce Foyot [1], also called Sauce Valois, is served with grilled or sautéd meats.

Prepare Béarnaise Sauce. Stir in about 1 tablespoon slightly warm meat glaze.



[1] Chef to Louis Phillipe, King of France (1830 to 1848). When the Revolution put him out of work, he opened his own restaurant. When he died, he weighed so much that a special coffin had to be built for him. Foyot Sauce is a Béarnaise sauce with meat glaze added.


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