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 Shallots; chopped
      1 tb Tarragon; chopped, divided
      1 c  Clarified butter
      4 lg Egg yolks
      1 tb Chervil; chopped

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

  Gather the ingredients.

  Heat 1 to 2" 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 tb 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 1 to 2 minutes, 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.

  Recipe by Danilo Alfaro

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

  Uncle Dirty Dave's Archives

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