154 Sauce Tyrolienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a reduction of white wine, vinegar and flavourings exactly in the same way as for Sauce Béarnaise; squeeze through a cloth, twisting firmly and add 100 g ( oz) very red, well reduced tomato purée and 6 yolks of egg. Whisk over a gentle heat and add 5 dl (18 fl oz or U.S. cups) oil in the same way as when making Mayonnaise. Correct the seasoning and at the last minute finish with a little Cayenne.

This sauce is suitable for serving with grilled meats and fish.