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Choron Sauce I

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Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

Recipe Instructions 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.

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