Sauce Choron

Ingredients for Sauce Choron

Instructions for Sauce Choron

To prepare the Sauce Choron recipe, please follow these instructions:

In a thick-bottomed saucepan met the chopped chalotteløg, chopped tarragon, chopped Chervil leaves, a little thyme, a little salt, bay leaf, pepper and tarragon vinegar and white wine. Let it boil and cool. You do not have time/patience, can this point be replaced with Béarnaise essence that can be purchased ready-made.

When the ingredients for the sauce (the essence) is cooled down, be complied with raw egg yolks and whisked with 1 tablespoon water. Whip forward over low heat.

Pour very slowly melted butter in while still whipped. A few drops of lemon juice added with a bit of cayenne pepper.

Sieve the sauce through a fine sieve and got a little chopped tarragon and Chervil in. Placed in a water bath. It must not boil after the eggs have come in.

The above corresponds to a bearnaise sauce. Taste the sauce to with concentrated tomato puree, and you have a Choron sauce that tastes great to fish.