Sauce: Foyot / Valois
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Foyot Sauce” from www.thespruceeats.com
Serving Size: 8
Ingredients
- 1 pint (473.18 mL) prepared béarnaise sauce made with pasteurized egg yolks - 2 tbsp (29.57 mL) prepared meat glaze (glace de viande)
Instructions
1. Gently heat the meat glaze until melted. 2. Stir it into the béarnaise and serve immediately. US source volumes are unchanged; metric equivalents are rounded. Use béarnaise made with pasteurized yolks. Yield: 8 servings Source: Adapted from Danilo Alfaro, The Spruce Eats. https://www.thespruceeats.com/foyot-sauce-recipe-996097
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 196 kcal
Carbohydrates: 2.2 g
Protein: 9.6 g
Fat: 16.1 g
Saturated fat: 5.8 g
Cholesterol: 659 mg
Sugar: 0.3 g
Sodium: 29 mg
Potassium: 66 mg
Calcium: 78 mg
Iron: 1.66 mg
Vitamin A: 231 µg RAE
Vitamin D: 3.3 µg
Generated: 2026-11-10T01:39:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Missing contributions are unknown, not zero.