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Ingredientes
- Â Â Like many classic sauces, sauce Choron is named for the chef who created it.
- Â Â It is a hollandaise or possibly bearnaise tinted with tomato. It can be served with
- Â Â poultry, meat or possibly fish. Traditionally, the sauce is made with tomato puree but
- Â Â this version substitutes puree of oven-dry tomatoes.
- Â Â Makes 2 1/2 c.
- 2 x beefsteak tomatoes
- 1 tsp canola oil
- 2 sprg fresh thyme, minced
- Â Â Salt and freshly grnd black pepper
- 4 x shallots, peeled and minced
- 2 Tbsp. dry tarragon
- 1/2 c. red wine vinegar
- 3/4 c. white wine
- 1 tsp crushed black peppercorns
- 1 lrg egg yolk
- 2 c. clarified butter, melted (see Note)
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- Â Â Juice of 1/2 lemon
Direcciones
- Heat oven to 300 degrees. Rub tomatoes with oil and thyme; season to taste with salt and pepper. Place on a baking sheet and roast for 30 min; remove from heat and allow to cold. Meanwhile, in a small saucepan, combine shallots, tarragon, vinegar, white wine and peppercorns. Bring to a boil. Reduce heat to low and simmer till liquid is reduced to 2 Tbsp.. Remove from heat and strain into a small bowl.
- Place 2 c. water in a saucepan over medium-high heat and bring to a simmer.
- Remove skins from tomatoes and finely chop flesh. In a stainless steel bowl, combine minced tomatoes and egg yolk. Place over simmering water and whisk till frothy and hot. While constantly whisking, slowly add in clarified butter till it is incorporated. Add in strained tarragon reduction, Worcestershire sauce, Tabasco and lemon juice. Season with salt to taste. Serve hot.
- Note: To clarify butter, heat butter over very low heat till liquefied.
- Allow to sit at room temperature till the white lowfat milk solids have settled to the bottom. Pour the clear yellow (clarified) butter into a clean container; throw away the lowfat milk solids.
