Aerated Sauce Choron

Ingredients

• shallot (For the reduction)
• white wine (For the reduction)
• vinegar (For the reduction)
• water (For the reduction)
• black peppercorns (For the reduction)
• tarragon (Added directly to the reduction for a deeper, more integrated flavor)
• egg yolks
• clarified butter (Warm before slowly blending into the emulsion)
• tomato puree
• cayenne pepper (A little, to taste)
• salt (To taste)
• lemon juice (To taste)
• tomato powder (For finishing)

Steps

1. 1

   Combine the shallot, white wine, vinegar, water, peppercorns, and tarragon in a saucepan to make the reduction.

2. 2

   Reduce the mixture, then pass it through a sieve to remove the solids.

3. 3

   Mix the strained reduction with the egg yolks.

4. 4

   Heat the yolk-and-reduction mixture slowly until it begins to thicken slightly. Watch it carefully so the yolks do not scramble.

5. 5

   Slowly blend in the warm clarified butter, adding it little by little so the emulsion remains smooth and does not split.

6. 6

   Add the tomato puree, a little cayenne pepper, salt, and lemon juice. Mix again until combined.

7. 7

   Fill a siphon with the sauce and charge it twice.

8. 8

   Serve the aerated sauce in a small pot and finish with a little tomato powder.

Notes

The source provides no ingredient quantities, reduction duration, heating temperature, or siphon size. Use appropriate siphon safety procedures and follow the manufacturer's charging instructions.

Nutrition per serving

• sauce
• French
• Béarnaise-style
• tomato
• tarragon
• aerated
• siphon
• vegetarian