Foyot Sauce

Subject: Foyot Sauce Sat Nov 08, 2008 9:09 pm

Foyot Sauce

2 tbsp minced shallots

5 crushed peppercorns

1 tbsp tarragon

4 tbsp vinegar

4 tbsp water

2 egg yolks

1/2 cup butter, melted

1 tbsp chopped parsley

2 tsp chopped tarragon

Dash salt and pepper

In a saucepan, combine shallots, pepper, tarragon, vinegar and water

Cook until 2 tbsp liquid remain

In top of a double boiler, beat egg yolks until well blended

Add strained liquid

Set over hot, but not boiling, water

Add butter, whisking constantly, until sauce thickens

Add parsley, tarragon, salt and pepper

Add tbsps of strong strained pan juices from cooked meat to the warm Bearnaise sauce

Whisk constantly while adding pan juices

Good with grilled meat or poultry