Choron Sauce

Recipe Ingredients

2		Egg yolks - room temperature
6 oz	170g	Clarified butter
		Juice of 1 lemon
		Tabasco sauce - to taste
		Salt - to taste
		Freshly-ground white pepper - to taste
		Cayenne pepper - to taste
2 cups	292g / 10oz	Peeled, seeded, and finely-chopped
		Fresh tomatoes

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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