September 11, 2022
Choron Sauce
This is basically a hollandaise with a bit of tomato paste added for a bit more acidity and sweetness. I like to serve this with a mushroom and thyme rubbed steak and seared broccoli or asparagus for a full meal.
Servings: 4
Calories: 258kcal
Ingredients
- 2 tablespoons shallot 1 small shallot, minced
- 2 tablespoons white wine vinegar
- 3 yolks
- 1/2 cup butter 1 stick, or butter flavored coconut oil, if dairy-free
- 1 tablespoon tomato paste
- salt and pepper
- 1/2 tablespoon tarragon chopped
Instructions
- Add the white wine vinegar, 2 tablespoons of water, and the chopped shallot to a small pan. Cook over medium-high heat until the shallots are soft, about 10 minutes and only about 3 teaspoons of liquid remain. Strain this liquid, pressing to extract as much as possible, into the bottom of a jar that barely fits the char of an immersion blender.
- To make the sauce, add the yolks, salt, and pepper to the strained vinegar. Melt the butter in a separate glass jar in the microwave until steaming hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Blend in the tomato paste. Add salt and pepper to taste and stir in tarragon.
Notes
Protein:Energy Quotient [calories]: 0.07
Nutrition Facts
Choron Sauce
Amount per Serving
Calories
258
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
207
mg
69
%
Sodium
222
mg
10
%
Potassium
108
mg
3
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
1002
IU
20
%
Vitamin C
2
mg
2
%
Calcium
38
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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