Subj : Roasted Cauliflower With
To   : Ben Collver
From : Dave Drum
Date : Fri Aug 01 2025 06:56:38

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Roasted Cauliflower With
 BC>   By: Dave Drum to Ben Collver on Thu Jul 31 2025 06:31:10

 BC>       Title: Roasted Cauliflower With Choron Sauce

 DD> Aaaaannnnd here's your recipe:
 DD>       Title: Choron Sauce

 BC> Thanks, i didn't have this one yet!

 BC> Here's the recipe for Choron Sauce that i posted here on June 10th,
 BC> from the same cookbook.

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

 BC>       Title: Choron Sauce
 BC>  Categories: Sauces
 BC>       Yield: 1 Cup

     8<----- OMIT ----->8

 BC>   Many years ago, I worked in a restaurant that served Choron sauce, an
 BC>   opulent variation of hollandaise that combined chopped tomato in a
 BC>   tangy bearnaise (a hollandaise flavored with a white wine, shallot,
 BC>   and tarragon reduction). Here's my vegan version, which tastes
 BC>   amazingly like the original.

     8<----- SKIP----->8

 BC>   Recipe by Vegan Planet by Robin Robertson

Robin is full of ... prunes. Holllandaise is a very simple sauce whilst
Bearnaise is much more complex. 

Compare the recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hollandaise Sauce
 Categories: Five, Sauces, Eggs, Citrus
      Yield: 1 Cup
 
      3 lg Egg yolks
      6 tb Butter
      2 tb Lemon juice
    1/4 c  Water; almost boiling
    1/2 ts Salt
 
  Yields 1 cup
  
  In top of double boiler heat beaten egg yolks.
  Gradually add butter, 1 tablespoon at a time,
  stirring constantly.
  
  Cook over hot water, not boiling or it will
  curdle, until thickened. Gradually add water
  and lemon juice while stirring.
  
  Add salt.
  
  Serve immediately.
  
  NOTE: I often add a pinch of white pepper - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Matthew's Bearnaise Sauce
 Categories: Sauces, Vegetables, Wine, Herbs
      Yield: 4 Servings
 
    1/4 c  White wine vinegar
    1/4 c  Dry white wine
      1 tb Minced shallot
    1/2 ts Dried tarragon
    1/4 ts Salt
    1/8 ts Ground black pepper
      3    Egg yolks
    1/2 c  Hot melted butter
 
  Combine the vinegar, wine, shallots, tarragon, salt, and
  pepper in a small saucepan. Boil over medium-high heat
  until the liquid is reduced to about 2 tablespoons.
  Strain vinegar reduction into a large bowl; set aside.
  
  Bring several inches of water to a boil in a saucepan
  over high heat, then reduce heat to low or medium-low to
  maintain the water at a bare simmer. Whisk the egg yolks
  into the vinegar reduction, then place the bowl over the
  simmering water. Whisk constantly until the yolks have
  thickened and turned a pale lemon yellow color. The
  mixture will form ribbons when the whisk is lifted from
  the bowl. Once the yolk has reached this point, remove
  the bowl from the simmering water.
  
  Slowly pour the hot butter into the egg yolk mixture
  while continuing to whisk vigorously. Do not stop
  whisking until all of the butter is fully incorporated or
  the sauce will separate. Once finished, the mixture will
  have become a thick and creamy sauce. Serve immediately.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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