@rmi.lamann: 🍅 Choron Sauce🇫🇷 Ingredients: 250 g clarified butter 2 spoons of water 3 shallots, finely chopped 100 ml white vinegar 4 egg yolks 15 g crushed black pepper Salt Tarragon 20 g tomato paste Method : 1 - Reduce the vinegar with the shallots, crushed pepper and tarragon stems until almost dry. 2 - Whisk the egg yolks with water and salt. 3- Over a bain-marie, whisk continuously in a figure-eight motion until you have a light, thick sabayon. Do not overcook the yolks. 4- Slowly emulsify in the warm clarified butter. Keep it warm, never hot, to avoid cooking the eggs. 5- Finish with the reduced shallot mixture, fresh tarragon and tomato paste. 6 - Adjust the seasoning and serve PS : you can keep the sauce room temperature (20-25 Celsius) few hours with plastic on the top

Rémi Lamanné 🇫🇷

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Saturday 03 October 2026 19:58:45 GMT