🥩 Perfect Foyot Sauce: Hotel Chef's Rich Hollandaise with Meat Glaze 👨🍳

The ultimate steakhouse sauce that defines luxury dining

Foyot sauce is hollandaise's most sophisticated form - the sauce that separates luxury steakhouses from ordinary restaurants. Named after the famous Café Foyot in Paris, this sauce combines the richness of hollandaise with the deep, savory complexity of meat glaze. This is the sauce that makes a $200 steak worth every penny. Master this, and you'll have the ultimate weapon for luxury dining at home.

⚡ 1. Immersion Blender

For the foolproof hollandaise base. This tool creates perfect emulsions every time, giving you confidence to focus on the complex meat glaze integration.

🍲 2. Heavy Saucepan

For reducing the demi-glace or stock. A heavy-bottom pan provides even heat distribution essential for proper reduction without scorching.

🌡️ 3. Instant-Read Thermometer

Temperature precision for perfect emulsification. Your thermometer ensures the butter and meat glaze integrate flawlessly.

🥄 Professional Measurements

For the Hollandaise Base:

• 3 large egg yolks
• 113g unsalted butter (½ cup)
• 15ml fresh lemon juice (1 tablespoon)
• 2g salt (½ teaspoon)
• Pinch of cayenne pepper

For the Foyot Addition:

• 60ml demi-glace or concentrated beef stock (¼ cup)
• 5g fresh tarragon, chopped (1 tablespoon)
• 5g fresh chervil, chopped (1 tablespoon)
• 2g black pepper, freshly ground (½ teaspoon)

🥩 Step 1: Prepare the Meat Glaze (5 minutes)

In your heavy saucepan, gently warm the demi-glace until it's liquid but not hot. If using stock, reduce it by three-quarters until it coats a spoon. This concentrated flavor is the soul of Foyot sauce.

🧈 Step 2: Make Perfect Hollandaise (5 minutes)

Heat butter to 160°F using your thermometer. In a tall container, combine egg yolks, lemon juice, salt, and cayenne. Use your immersion blender to slowly emulsify the hot butter.

🍖 Step 3: The Luxury Integration (2 minutes)

Slowly whisk the warm (not hot) meat glaze into the hollandaise. The sauce will take on a rich, deep color and incredible savory depth. This is where the magic happens.

🌿 Step 4: Finish with Herbs (30 seconds)

Fold in fresh tarragon, chervil, and black pepper. Taste and adjust seasoning. The sauce should be rich, complex, and deeply savory with perfect herb balance.

🥩 Demi-Glace Quality

The quality of your demi-glace determines the sauce quality. If making from stock, use bones that have been roasted for deep flavor. This is what separates restaurant-quality from home cooking.

🌡️ Temperature Balance

The meat glaze should be warm but not hot when added to hollandaise. Too hot breaks the emulsion, too cold doesn't integrate properly. Room temperature to slightly warm is perfect.

⚖️ Flavor Balance

Start with less demi-glace and build up. The sauce should be rich but not overwhelmingly meaty. The hollandaise should still shine through with added depth.

• Prime Steaks - The ultimate luxury steakhouse experience
• Beef Tenderloin - Classic fine dining presentation
• Roasted Beef - Elevates Sunday roast to restaurant level
• Grilled Lamb - Sophisticated and rich pairing
• Game Meats - Perfect for venison and duck

🚫 Using Poor Quality Stock

Cheap stock or bouillon cubes create artificial, salty flavors. Use homemade or high-quality commercial demi-glace for authentic results.

🚫 Adding Hot Meat Glaze

Hot demi-glace will break the hollandaise emulsion instantly. Always let it cool to warm or room temperature before incorporating.

🚫 Over-Reducing the Stock

If making your own glaze, don't reduce too far or it becomes too salty and intense. Stop when it coats a spoon but still flows.

🎯 The Ultimate Steakhouse Experience

Master Foyot sauce and you'll have the ultimate luxury dining weapon. This is the sauce that makes a $200 steakhouse experience at home. Rich, complex, and deeply satisfying - this is what separates good cooks from great chefs.