Gluten Free
Elevated Sauce choron
20 mins
Intermediate
30 Servings
Taking our super light Hollandaise ‘mother sauce’ we create here a fabulous sauce choron. It's delicious on steak, chicken, eggs, vegetables, and much more, offering a tangy alternative to Hollandaise.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
Taking our super light Hollandaise ‘mother sauce’ we create here a fabulous sauce choron. It's delicious on steak, chicken, eggs, vegetables, and more.
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Ingredients
4 large egg yolks
150g/5oz salted butter
50g/1.8oz warm vinegar reduction (see video)
200g/7oz full fat natural Greek yoghurt
5tsp lemon juice
2tsp yellow mustard
1tsp salt Dash of white pepper
400g/14oz BB Tomato Fondue
Nutrition Per Serving
Calories
100
Fats
6G
Carbs
15G
Protein
1G
Method
Separate the egg yolks into a heat-proof bowl, lightly stir and add the mustard, stirring again
In a separate pan, add the vinegar and a selection of herb stalks, bring to the boil and allow to reduce to around 50% of the original amount
Allow to cool slightly, then pour this through a sieve into the egg yolks and whisk in
Add the butter and yoghurt whisk in thoroughly
Bring a pan of water to the boil and reduce to a simmer
Place the bowl with the egg yolk mix on top of the pan to form a wet Bain Marie.
Whisk the sauce vigorously to heat through to 75C/170F
The sauce should now form thick ribbons
Mix 50:50 with our BB Tomato Fondue
