Choron Sauce Recipe

Name: Choron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons white vinegar, 3 tablespoons white wine, 10 peppercorns, crushed, 2 tablespoons finely chopped shallots, and more.

Yes, Choron Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Choron Sauce

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