Choron Sauce
 
1   shallot, minced
4 oz.  white wine vinegar
4 oz.  white wine
1 oz.  tomato puree
4   egg yolks
1 cup  melted unsalted butter
 
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: 
http://www.foodnetwork.com/food/recipes/recipe/0,1977,food_9936_5747,00.html 
 
-- 
(ID: 11740) Mirror: rec.food.recipes: Sat, Jul 19, 2003


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