Choron Sauce Recipes

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

Ingredients

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

SAUCE CHORON

Sauce Choron image

A tasty, creamy sauce that adds the perfect finishing touch, especially nice with many seafood and shellfish recipes. I got the recipe from the Red Lion Inn (in Massachussetts) cookbook, and I use a shortcut to make it simple & fast: a packet of McCormick's Hollandaise Sauce prepared as directed.

Provided by Gammy3

Categories Sauces

Time 15m

Yield 1 Cup

Number Of Ingredients 6

Ingredients

1/4 cup tomatoes, seeded and finely minced
1 tablespoon butter (for sauteeing)
1 (1 1/4 ounce) package hollandaise sauce mix
1/4 cup butter
1 cup water
1/2 teaspoon tomato paste

Steps:

Saute the minced tomatoes in the 1 tablespoon butter for 5-10 minutes and set aside.
Meanwhile, prepare the Hollandaise Sauce: Melt the butter on medium-low heat and whisk in the water and sauce mix. Stirring frequently, cook on Medium heat until sauce comes to boil. Reduce heat simmer, stirring occasionally, for 1 minute or until thickened.
Stir the Hollandaise sauce into the sauteed tomatoes, then stir in the tomato paste.
Keep sauce warm and serve over seafood.

Nutrition Facts : Calories 651.6, Fat 61, SaturatedFat 37.1, Cholesterol 152.9, Sodium 1358.3, Carbohydrate 24.4, Fiber 1.1, Sugar 1.6, Protein 6

SMOKED TROUT HASH WITH CHORON SAUCE

Smoked Trout Hash with Choron Sauce image

Provided by Emeril Lagasse

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/3 cup white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon black peppercorns
2 tablespoons tarragon leaves, plus 1 tablespoon chopped
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon ground white pepper, plus more for seasoning
Pinch cayenne pepper
1/4 cup tomato concasse
6 cups vegetable oil, for frying
2 medium white potatoes, peeled and small diced
1 tablespoon olive oil
1/2 cup finely chopped onions
8 ounces smoked trout, flaked
1 teaspoon garlic
1 teaspoon distilled white vinegar
4 poached eggs
1 tablespoon chopped chives
1/3 cup tomato puree

Steps:

In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve.
Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper.
In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm.
Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste.
To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives.

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