CHORON SAUCE
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
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
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