Choron Sauce

Name: Choron Sauce
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

11 ingredients

7 steps

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

1

In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste.
2

Bring the liquid to a boil and reduce to 1 tablespoon.
3

Add 1 tablespoon of tomato paste.
4

Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.
5

In a steady stream, add the butter until the sauce thickens.
6

Season with salt and pepper.
7

Strain the sauce through a chinois and set aside.