Sauces

Recipe:

Choron sauce

serves:

10

Nieuwe alinea

goes with Baked salmon, Steak or tenderloin, baked asparagus, grilled tomato

Ingredients:

Egg yolks

White wine

Tarragon vinegar

Unsalted butter

Lemon juice

Cayenne pepper

Pepper 

Mustard

Ketchup

Salt 

Tarragon, chopped 

Chervil, chopped

Tomato, finely cubed

(no seeds)


7

120 ml

20 ml

450 g

1 tbsp

¼ tsp

To taste

1 tsp

2 tbsp

2 tsp

3 tbsp

1 tbsp

1


Method:

1. Melt the butter

2. Combine egg yolks, white wine and vinegar in a conical sauce pan. Whisk until creamy on low heat. 

3. Remove from the heat and gently stir the melted butter under the creamy egg yolk mass. The butter should thicken and solidify the egg yolk mass.

4. Add chopped tarragon and chervil, mustard, tomato cubes and ketchup.

5. Add cayenne pepper, lemon juice, salt and pepper and allow to rest for three minutes. Add more to taste if necessary

6. Keep warm on top of a folded kitchen towel on top of a hot oven. Don’t put back on the range as the eggs will start baking.

Tip: can be stored for a couple of days after use and given second life by heating cream on the range, removing the cream from the range and adding the leftover sauce to the cream while stirring.