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Choron sauce - Wikipedia, the free encyclopedia
Choron sauce is a Hollandaise sauce or a Bearnaise sauce that has been tinted pink with tomato purée. It is named after famed French chef Alexandre Étienne Choron.
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3 tablespoons white vinegar ... 10 peppercorns (fresh crushed) ... In a steady stream, add the melted butter until the sauce thickens.
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Choron sauce [show-RAWH N ] Named for the French chef who created it, Choron sauce is a hollandaise or béarnaise sauce that has been tinted pink with ... Food Lover's Companion: Choron sauce...
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Gradually add clarified butter. Season with salt and cayenne. Strain through cheesecloth. Chop tarragon leaves; add with tomato paste to sauce.
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Choron Sauce Trivia: Food Reference history, trivia, kitchen & cooking tips & facts, recipes, quotes, humor, poetry and culinary crosswords ... Choron sauce was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century.
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Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over a medium-high heat. Bring the saucepan to a boil and reduce by 2/3, about 3 minutes.
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Sauce Choron Recipe - French Sauces from the epicurean.com user contributed recipes exchange collection.
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A recipe for Choron Sauce containing shallot, minced white wine vinegar white wine tomato puree egg yolks melted unsalted butter ... This recipe from CDKitchen for Choron Sauce serves/makes 2 cups...
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