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.
About This Recipe
Taking our super light Hollandaise ‘mother sauce’ we create here a fabulous sauce choron. This recipe is delicious on steak, chicken, eggs, vegetables, and more.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
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