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Recipe

Choron Sauce

  • Yield: About 1 cup

Ingredients

  • 3 tablespoons white vinegar
  • 3 tablespoons white wine
  • 10 peppercorns, crushed
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped tarragon leaves
  • 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. Remove from the heat and strain through a fine mesh strainer into a clean saucepan.
  • Add the water and blend well. Return to low heat. Add the egg yolks and whisking constantly, cook over low heat until frothy and thick, 3 to 4 minutes. In a steady stream, slowly add the butter, whisking constantly until the sauce thickens. Season with salt and pepper and serve immediately, or keep warm in a warm water bath until ready to serve, stirring occasionally.