Choron Sauce

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
YIELD: about 1 cup
LEVEL: --

ingredients

  • 1 tablespoon water
  • 3 egg yolks, beaten
  • 1 cup unsalted butter, melted
  • Salt
  • Freshly ground black pepper
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Directions

In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of tomato paste. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.

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