Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Choron Sauce Sat Nov 08, 2008 9:15 pm | |
| Choron Sauce 2 tbsp minced shallots5 crushed peppercorns1 tbsp tarragon4 tbsp vinegar4 tbsp water2 egg yolks1/2 cup butter, melted1 tbsp chopped parsley2 tsp chopped tarragonDash salt and pepper In a saucepan, combine shallots, pepper, tarragon, vinegar and waterCook until 2 tbsp liquid remainIn top of a double boiler, beat egg yolks until well blendedAdd strained liquidSet over hot, but not boiling, waterAdd butter, whisking constantly, until sauce thickensAdd parsley, tarragon, salt and pepper Add tomato puree, 1 tbsp at a time to the Bearnaise Sauce until it has a pronounced tomato flavor This is good on fish or lamb or poultry or poached eggs | |
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