Choron Sauce

Cuisine: American

Category: egg

Servings: 6


1 oz. shallots, pared, chopped
1/2 oz. tarragon stems and leaves
6 peppercorns, crushed
1/2 oz. white wine vinegar
3 egg yolks
6 oz. clarified unsalted butter
salt, cayenne pepper, to taste
2 oz. tomato paste


Place shallots, tarragon stems, peppercorns and vinegar in stainless-steel bowl. Holding over heat, heat to boiling. Strain; reduce to essence. Let cool. Add egg yolks; whisk over low heat until mixture becomes thick and creamy. Gradually add clarified butter. Season with salt and cayenne. Strain through cheesecloth. Chop tarragon leaves; add with tomato paste to sauce.

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