Sauce Choron 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

ROASTED VEAL OSCAR WITH SWEET MAINE LOBSTER, ASPARAGUS AND SAUCE CHORON

Roasted Veal Oscar with Sweet Maine Lobster, Asparagus and Sauce Choron image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 26

Ingredients

4 large artichokes, leaves and choke removed
2 cups milk
2 cups heavy cream
1/2 cup mascarpone
1/4 cup goat cheese
Salt
Black pepper
2 tablespoons sweet butter
2 medium shallots, minced
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine
1/2 cup white wine vinegar
3 egg yolks
4 tablespoon water
1/2 teaspoon salt
1/2 pound sweet butter clarified
1 tablespoon tarragon minced
1 teaspoon tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato
4 (6 ounce) veal cutlets
4 (1 pound) lobsters
16 ounces artichoke puree, recipe above
20 spears asparagus
12 ounces choron sauce, recipe above
Salt
Black pepper
4 tarragon sprigs

Steps:

For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.

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