Subj : Roasted Cauliflower With
To   : Ben Collver
From : Dave Drum
Date : Thu Jul 31 2025 06:31:10

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Roasted Cauliflower With Choron Sauce
 BC>  Categories: Vegetarian
 BC>       Yield: 4 Servings

 BC>       1    Cauliflower head; cored
 BC>       2 tb Olive oil
 BC>            Salt
 BC>            Black pepper; freshly ground
 BC>            Choron Sauce
 BC>            - (separate recipe)

Aaaaannnnd here's your recipe: (see underneath to learn about Choron

MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Choron Sauce
 Categories: Vegetables, Herbs, Citrus
      Yield: 8 servings

MMMMM---------------------BEARNAISE SAUCE----------------------------
    1/2 c  White wine vinegar
    1/2 ts Black peppercorns; crushed
      2 tb Chopped shallots
      1 tb Chopped tarragon; divided
      1 c  Clarified butter
      4 lg Egg yolks
      1 tb Chopped chervil

MMMMM----------------------CHORON SAUCE------------------------------
      2 tb Tomato paste
           Salt
           Lemon juice

  Gather the ingredients.

  Heat an inch or two of water in a saucepan over a medium
  heat.

  In a separate saucepan, heat the vinegar, peppercorns,
  shallots. and half of the tarragon to a simmer and
  reduce until the mixture is nearly dry, with about 2
  tablespoons of liquid remaining. Transfer the liquid to
  a glass or stainless steel bowl (not aluminum).

  Add the egg yolks and whisk continuously until the
  mixture is light and foamy (about 1 to 2 minutes).

  Set the bowl on top of the simmering saucepan of water,
  not allowing the hot water to touch the bottom of the
  bowl.

  Whisk the egg-vinegar mixture for a minute or two, until
  it is slightly thickened.

  Remove the bowl from the heat and begin adding the
  melted clarified butter, a few drops at a time, while
  whisking constantly (but not too quickly or the emulsion
  will break). As the sauce thickens, gradually increase
  the rate at which you add the butter.

  Once all of the butter is added, strain the sauce
  through a chinois into a new bowl. Stir in the chervil
  and the remaining tarragon. 

  Stir the tomato paste into the Bearnaise sauce.

  Season to taste with lemon juice and salt.

  Serve right away, warm, over meat, fish,  or vegetables.

  By Danilo Alfaro

  Servings: 8 servings

  RECIPE FROM: https://www.thespruceeats.com/

  Uncle Dirty Dave's Archives

MMMMM

Sauce Choron is named after its creator, Alexandre Etienne Choron, a
French chef who was chef de cuisine at the Voisin restaurant in Paris
during the late 1800s. He has gone down in history as the chef who
improvised to serve his elite clientele during the Siege of Paris by the
Prussian army. With Paris cut off from supplies, the populace ate any
meat available. Choron turned to the animals at the zoo and served them
to his guests. The menus contained rare dishes such as elephant
bourguignon, made from the meat of three elephants that met their
untimely fate to feed the populace.

.... Counterfeit money is really homemade bread.
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