Choron Sauce

  • Total: 20 min
  • Prep: 20 min
  • Yield: about 1 cup
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Ingredients

3 tablespoons white vinegar

3 tablespoons white wine

10 peppercorns, crushed

2 tablespoons finely chopped shallots

1 tablespoon chopped tarragon

1 tablespoon tomato paste

1 tablespoon water

3 egg yolks, beaten

1 cup unsalted butter, melted

Salt

Freshly ground black pepper

Directions

  1. 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.