Recipes

Choron Sauce

Named after chef Alexander Etienne Choron, the sauce is a hollandaise or béarnaise which has been tinted pink with tomato puree. The sauce would be served with poultry, meat or fish. Recipe Courtesy of Emeril Lagasse

Submitted By: Recipe Courtesy of Emeril Lagasse

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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

Instructions

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.

Posted: 2/25/2009 5:17:11 PM

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