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CHORON SAUCE


Course : Sauces
Serves: 1 cup
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Ingredients:


3 tablespoons white vinegar

3 tablespoons white wine

10 pieces peppercorns -- crushed

2 tablespoons shallots -- finely chopped

1 tablespoon tarragon -- chopped

1 tablespoon tomato paste

1 tablespoon water

3 large egg yolks -- beaten

1 cup unsalted butter -- melted

1 teaspoon Salt

1 teaspoon freshly ground black pepper
 

Preparation / 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.

 

Nutritional Information:

1884 Calories (kcal); 200g Total Fat; (94% calories from fat); 13g Protein; 13g Carbohydrate; 1134mg Cholesterol; 184mg Sodium

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