Choron sauce #2
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1.00 | shallot; minced | |
4.00 | ounce | white wine vinegar |
4.00 | ounce | white wine |
1.00 | ounce | tomato puree |
4.00 | egg yolks | |
1.00 | cup | melted unsalted butter |
1 | salt; to taste | |
1 | freshly-ground black pepper; to taste |
Directions
Combine shallots, vinegar, and wine and reduce by ¼. Add tomato puree and reduce by ½. Pour into a bowl and whisk in the egg yolks.
Place over simmering water and whisk until light, airy and ribbony.
Slowly whisk in melted butter. Season with salt and pepper.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000
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