Sauce: Choron
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Choron Sauce” from www.emerils.com
Serving Size: Not set
Ingredients
- 3 tbsp (44.36 mL) white vinegar - 3 tbsp (44.36 mL) white wine - 10 peppercorns, crushed - 2 tbsp (29.57 mL) finely chopped shallots - 1 tbsp (14.79 mL) chopped tarragon leaves - 1 tbsp (14.79 mL) tomato paste - 1 tbsp (14.79 mL) water - 3 pasteurized egg yolks, beaten - 1 cup (236.59 mL) unsalted butter, melted - Salt and freshly ground black pepper, to taste
Instructions
1. Boil the vinegar, wine, peppercorns, shallots, tarragon and tomato paste together until only 1 tbsp (14.79 mL) liquid remains. Strain into a clean saucepan. 2. Stir in the water. Over low heat, whisk in the yolks continuously for 3-4 minutes, until foamy and thickened. 3. Slowly stream in the melted butter while whisking. Season and serve immediately. Use pasteurized yolks; gentle warming is not a pasteurization guarantee. Metric volumes are rounded conversions of the unchanged US source measures, not ingredient weights. Yield: About 1 cup (236.59 mL) Source: Adapted from Emeril Lagasse, Emerils.com, Emeril Live EM1G47e. https://www.emerils.com/126328/choron-sauce