Sauce Choron Recipes

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CHORON SAUCE



Choron Sauce image

Another recipe I was shocked not to see on here. This is a type of Hollandaise but with stronger lemon flavor and the addition of tomato paste and a little fresh thyme. Goes beautifully with seafood type dishes. This is my personal favorite version which I use for crab cake eggs benedict which are TO DIE FOR.

Provided by graniteangel

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 9

4 egg yolks
3 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/8 teaspoon cayenne pepper
1 teaspoon louisiana hot sauce
2 teaspoons tomato paste
1 cup unsalted butter, melted
1/2 teaspoon kosher salt
1 teaspoon fresh thyme (optional)

Steps:

  • Into a blender add egg yolks, lemon juice, lemon zest, cayenne pepper, hot sauce, kosher salt and tomato paste. Blend until color turns a nice pale orange color (about 1 minute or so).
  • Turn blender on highest setting and very slowly drizzle butter into mixture until it begins to get think (about 30 seconds).
  • Place sauce into a double boiler. Stir in the thyme (if you wish to add thyme) while heating through before serving .

Nutrition Facts : Calories 461.7, Fat 50.1, SaturatedFat 30.6, Cholesterol 288, Sodium 356.7, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 3.1

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