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Choron Sauce is tomato bearnaise sauce. I like it with grilled fish, grilled beef, and vegetables (especially asparagus.) This recipe is Emeril's from Foodtv.com. I usually cook this in a double boiler (like hollandaise) to keep from scrambling the eggs. The whole recipe contains 6.5 net carbs. But since most of the wine boils off and you strain out the shallots, I'm not sure how many carbs are in the final sauce.
Choron Sauce:
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon leaves
1 tablespoon tomato paste
1 tablespoon water
3 egg yolks, beaten
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Remove from the heat and strain through a fine mesh strainer into a clean saucepan.
Add the water and blend well. Return to low heat. Add the egg yolks and whisking constantly, cook over low heat until frothy and thick, 3 to 4 minutes. In a steady stream, slowly add the butter, whisking constantly until the sauce thickens. Season with salt and pepper and serve immediately, or keep warm in a warm water bath until ready to serve, stirring occasionally.
Yield: about 1 cup
Choron Sauce:
3 tablespoons white vinegar
3 tablespoons white wine
10 peppercorns, crushed
2 tablespoons finely chopped shallots
1 tablespoon chopped tarragon leaves
1 tablespoon tomato paste
1 tablespoon water
3 egg yolks, beaten
1 cup unsalted butter, melted
Salt
Freshly ground black pepper
In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste. Bring the liquid to a boil and reduce to 1 tablespoon. Remove from the heat and strain through a fine mesh strainer into a clean saucepan.
Add the water and blend well. Return to low heat. Add the egg yolks and whisking constantly, cook over low heat until frothy and thick, 3 to 4 minutes. In a steady stream, slowly add the butter, whisking constantly until the sauce thickens. Season with salt and pepper and serve immediately, or keep warm in a warm water bath until ready to serve, stirring occasionally.
Yield: about 1 cup
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