Choron sauce

1 servings

Ingredients

Quantity Ingredient
2.00 egg yolks; room temperature
6.00 ounce clarified butter
1 juice of 1 lemon
1 tabasco sauce; to taste
1 salt; to taste
1 freshly-ground white pepper; to taste
1 cayenne pepper; to taste
2.00 cup peeled; seeded, and finely-choppe
1 fresh tomatoes

Directions

In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, and Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. This recipe yields about 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-20-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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