Salsa Foyot / Bearnesa

Name: Salsa Foyot / Bearnesa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (202 ml)
Cuisine: French Classic
Ingredients: about 5½ yolks (100 g) Egg Yolk; 1/4 cup balsamic vinegar (60 ml) Balsamic; about ¼ bunch (2.4 g) Tarragon; about ¼ cup (54 ml) Butter; 2 Tbsp (30 ml) Veal Stock; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Joan Roca recipe. Not affiliated with, sponsored by, or endorsed by Joan Roca.

FINISHING SAUCE · STEAK TARTARE

In the published recipe, this is the finishing sauce for steak tartare. The same recipe pairs it with Mustard Emulsion, the mustard emulsion.

Joan Roca's foyot (béarnaise) sauce for steak tartare.

On the jar

SALSA

Method: stove
Yield: about ¾ cup
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

Balsamic 60 mlButter 54 mlVeal Stock 30 ml

Ingredients

Egg Yolkabout 5½ yolks (100 g)
Balsamic1/4 cup balsamic vinegar (60 ml)
Tarragonabout ¼ bunch (2.4 g)
Butterabout ¼ cup (54 ml)
Veal Stock2 Tbsp (30 ml)
Saltabout ¼ tsp (2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Salsa Foyot / Bearnesa wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.

Adapted from a Joan Roca recipe (Joan Roca / RTVE MasterChef (steak tartare)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Joan Roca / RTVE MasterChef (steak tartare) (published as “Salsa Foyot / Bearnesa”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar