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CHORON SAUCE 14 oz butter 1oz finely chopped shallots 2 tblsp tarragon vinegar 1/4oz fresh tarragon 4 egg yolks 1 tsp crushed peppercorns 1 tsp tom puree |
Method Melt the butter leaving the oil on top and the solids below Make a reduction with the shallots, peppercorns, tarragon and vinegar, reducing until almost all the liquid has gone. Add 1 tablespoon of water and the yolks, now whisk over some boiling water until the yolks start to thicken. Do not over-cook or you will have scrambled egg and you will have to start over again. When the mixture is thick enough to show where the wisk has been it is ready for the butter. Remove from heat and and whisk in the clarified butter a little at a time until you have a thick sauce, do not use the white solids at the bottom of the oil. It is important to add small amounts of butter or the mixture will split Add the tomato puree at the end Back to Recipe Page |