Choron sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | egg yolks; room temperature | |
| 6.00 | ounce | clarified butter |
| 1 | juice of 1 lemon | |
| 1 | tabasco sauce; to taste | |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1 | cayenne pepper; to taste | |
| 2.00 | cup | peeled; seeded, and finely-choppe |
| 1 | fresh tomatoes | |
Directions
In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot. Stir in butter, a few tablespoons at a time, until all butter is incorporated. Cook, stirring, until sauce thickens enough to lightly coat back of a spoon. Remove from heat and stir in remaining lemon juice, and Tabasco, salt, pepper and cayenne, to taste. Fold in tomatoes. This recipe yields about 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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