Choron Sauce I Recipe - Cooking Index
Choron Sauce I Recipe - Cooking Index
| 1 | Shallot - minced | |
| 4 oz | 113g | White wine vinegar |
| 4 oz | 113g | White wine |
| 1 oz | 28g | Tomato puree |
| 4 | Egg yolks | |
| 1 cup | 198g / 7oz | Melted unsalted butter |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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