Do not stop trying with recipes this fabulous choron sauce made from a Bearnese sauce and called in honor of the chef Alexandre Etienne Choron. Thus, it is a sauce of French origin that has become very popular in many regions of the world. It is cooked in the water bath and characterized by having a reddish-orange color because, in the end, tomato sauce is added. The choron sauce is used to be used to accompany fish, however, it is also perfect for meats, vegetables or vegetables even scalfed eggs. Continue reading and discover with us how to make choron sauce, its ingredients and all our tricks.
| 🚻 4 Diners | 🕘 45M | 🍵 Acommamiento | 🤯 Media |
| Ingredients to make choron sauce: |
| 2 yolo 200 grams of butter 5 tablespoons of white wine 1 piece of sweet onion 1 pinch of salt 1 pincco of pepper 1 branch of small or dry ribon 1 stream of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe of France |
Ingredients to make choron sauce:
1. finely pile the onion and sauté it with a splash of hot oil. Do not leave it for more than 1 minute and add the pepper and the strange, remove over low heat to prevent it from burning and continues with the next step.
2. Pour the white wine, remove and continue to cook the choron sauce for 2 more minutes over low heat. Right now it will seem that the amount of liquid is scarce, but keep in mind that the onion will also release its juice.
3. Once the wine alcohol has evaporated, remove the mixture from the heat, tell it and reserve it. It is not necessary to be too hot when you are going to use it again, simply warm.
4. To continue with the preparation of the choron sauce, put a container with water to the fire, which can be a saucepan or a small pot. Inside place a smaller saucepan, bowl or bowl, since you remember that this sauce is cooked in the water bath. Add the egg yolks and throw them slightly, you will see that they are cooking without setting. To do this, you must cook over low heat.
Trick: In this step and in the following you must be very careful with the temperature so that the sauce is taking shape without curling.
5. Past 2 minutes stirring at all times, slowly adds the juice you sneaked and, very slowly, molten butter, continues to mix slowly until you begin to notice that the texture is thickening, but without letting lumps form. To achieve this result, remember that the key is to maintain the temperature of cooking to a minimum.
6. When the choron sauce begins to thicken, incorporates the tomato sauce, which must be at room temperature, and continues to remove at all times. At this point you will see that the sauce takes that color that characterizes it so much. To make it perfect, we advise you that the tomato sauce is homemade.
7. Past 2 minutes, your sauce will be ready! This Choron sauce recipe is really exquisite, with a very fine and delicious flavor. Undoubtedly, we recommend it 100 percent to accompany all kinds of dishes, since it fits perfectly with a grilled sirloin, baked vegetables and, of course, fish like a delicious baked lubine or an incredible salmon in puff pastry. You have been wanting more, enjoy these other recommended sauces to accompany meats, fish or vegetables:- Dutch sauce
РCh̢teaubriand sauce
– Bourguignonne sauce
Trick: It is not advisable to reheat the sauce because it would curdle, so that it should be consumed at the time.
