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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