Choron Sauce
Choron Sauce
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 921
- Total Fat
- 98
- Saturated Fat
- 60
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 463
- Sodium
- 479
- Total: 20 min
- Prep: 20 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 921
- Total Fat
- 98
- Saturated Fat
- 60
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 463
- Sodium
- 479
- Total: 20 min
- Prep: 20 min
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
- 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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