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Choron Sauce I

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1   Shallot - minced
4 oz 113gWhite wine vinegar
4 oz 113gWhite wine
1 oz 28gTomato puree
4   Egg yolks
1 cup 198g / 7ozMelted unsalted butter
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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