Sauce Choron

Name: Sauce Choron
Yield: 1½ cups
Ingredients: 2 tablespoons white wine vinegar; 2 tablespoons dry white wine; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 3 egg yolks; 3 tablespoons tomato paste; 1 tablespoon fresh chopped tarragon or 1 teaspoon dried; 1 stick (8 tablespoons) unsalted butter; 1 tablespoon chopped shallots; 1 tablespoon fresh chopped tarragon or 1 teaspoon dried

Preparation info

1½ cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

2 tablespoons white wine vinegar
2 tablespoons dry white wine
1

Sauce
Vegetarian
Gluten-free

Method

Combine the vinegar, wine, shallots, and tarragon in a small saucepan. Boil over high heat until the mixture is reduced by half, about 1 minute. Remove from the heat, and set aside.
Melt the butter in another small saucepan over medium heat.
Combine the egg yolks and reserved shallot mixture in the top of a double boiler and place over hot, not boilin