Cboron; 2 tablespoons of meat
glaze added to the initial béarnaise
makes sauce foyot. Whatever
variations are to be made are made
at the end when the sauce has
already thickened.
Red wine, although unorthodox,
makes just as good a sauce as white
wine. Few people realize this.
SAUCE HOLLANDAISE
The same remarks apply here as
for sauce béarnaise (see preceding
page).
Reduce by two-thirds 2
tablespoons of white wine or white
wine vinegar, and 4 tablespoons of