Chauron Sauce

Method

Put four tablespoonfuls of French vinegar, a sprig of thyme, parsley, three bayleaves and twelve crushed peppercorns in a stewpan; reduce to half the quantity, then add four raw yolks of eggs and by degrees a quarter of a pound of fresh butter, standing the pot in the bain marie or in a pan with boiling water. Stir till it thickens, then tammy, and add six tablespoonfuls of boiling tomato sauce.

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