MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Choron Sauce
 Categories: Sauces
      Yield: 1 Cup
 
    1/3 c  Dry white wine
      2    Shallots; minced
  1 1/2 ts Fresh tarragon; minced -OR-
    1/2 ts Dried tarragon
    2/3 c  Vegan mayonnaise
      1 pn Cayenne
      1 pn Turmeric; (optional)
           Salt
      1 lg Ripe tomato; peeled, seeded,
           - finely chopped
 
  Many years ago, I worked in a restaurant that served Choron sauce, an
  opulent variation of hollandaise that combined chopped tomato in a
  tangy bearnaise (a hollandaise flavored with a white wine, shallot,
  and tarragon reduction). Here's my vegan version, which tastes
  amazingly like the original.
  
  Place the wine, shallots, and tarragon in a small saucepan over
  medium-high heat and boil until the liquid is reduced by half.
  
  Place the reduced wine mixture in a food processor or blender along
  with the vegan mayonnaise, cayenne, turmeric (if using), and salt to
  taste, and process until smooth. Add the tomato and pulse to combine.
  Taste and adjust the seasonings if needed. Use immediately or
  transfer to a tightly covered container and refrigerate until needed.
  This will keep in the refrigerator for up to 3 days.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM