Foyot sauce

Heat the chopped shallot, vinegar, water, white peppercorns and bay leaf in a pan. Reduce the liquid by half.

Strain through a fine-mesh sieve. Allow the gastrique to cool slightly to 50°C. This is important, otherwise the eggs will cook too quickly.

Add the egg yolks and mix together.

Heat and whisk with a whisk to a thick, airy consistency. This can be done in a saucepan on the heat or au bain-marie in a bowl or pan. Tip: heat the water in the au bain-marie to 65°C and place the pan with the yolks in it. This way, the pan and the eggs can never get too hot.

Add the warm, melted butter, stirring constantly.

Add the warm demi-glace and mix until you have a smooth sauce.

Season the sauce with salt.

Do you want to keep the sauce warm? Then do so at a maximum of 55°C and keep it covered. You can do this under a heat lamp, for example.

Has the sauce overheated and split? Tip 1: strain the sauce through a fine sieve and stir in an egg yolk again. Tip 2: add a tablespoon of warm water and blend the sauce in a blender.