The recipe for Choron sauce.
Alexandre-Etienne Choron, whose name has passed down to posterity for having invented the famous eponymous sauce , is a French cook from the end of the 19th and beginning of the 20th century, who works at the Voisin restaurant, rue Saint-Honoré.
In 1870, during the siege of Paris by the Prussians, the inhabitants were starving and forced to eat everything they could find... Even their animals.
You can enjoy a stuffed donkey's head, roast camel, bear ribs with pepper sauce, or wolf thigh.
Choron also prepares elephant: in Burgundy, in trotter soup or with the famous trunk in hunter sauce...
As for Choron sauce, it was born a little by chance in his kitchens. On a base of béarnaise, he adds tomatoes to the preparation.
The recipe for Choron sauce Ingredients :
- 5 cl of white vinegar
- 5 cl of dry white wine
- 2 shallots
- 3 gr of mignonette pepper
- 2 egg yolks
- 100 gr of butter (preferably clarified)
- 3 tbsp. to s. tomato puree
- Tarragon
1. Reduce the vinegar and wine with the chopped shallots, pepper and tarragon
2. When only 1/3 remains, filter
3. Add the egg yolks to this reduction (very low heat or bain-marie), whisk and add the very cold butter
4. The texture should be close to that of mayonnaise
5. Add the tomato puree
