Preparation of Choron sauce
Reduction
- 8 tbsp Water
- ¼ bunches Parsley
- 2 tbsp Vinegar
- 4 Peppercorns
Separate ¼ bunches Parsley into leaves and stems.
Boil down 8 tbsp Water, 2 tbsp Vinegar, 4 Peppercorns, the parsley stalks and any asparagus trimmings until there is almost no liquid left (2 tbsp for 4 portions).
Beat until frothy
- 2 Egg yolk
- 1 tsp Lemon juice
- Salt
Beat 2 Egg yolk, 2 tablespoons of the reduction, 1 tsp Lemon juice and Salt over a light steam with a whisk until frothy.
Stir in butter
- 20 dag Butter
Liquefy 20 dag Butter and temper to 40 °C.
Slowly stir the melted butter into the foamy yolk mixture over steam using a whisk.
Make sure that the mixing bowl does not get too warm, otherwise the egg will curdle.
Tomato paste
- 1 tbsp Tomato paste
Finely chop the parsley leaves and stir into the whipped choron sauce together with 1 tbsp Tomato paste.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Choron sauce photos
Boil down water, vinegar, salt, peppercorns, parsley stalks and asparagus stalks
Strain the reduction
Mix the reduction with the egg yolks and whip with melted butter over a gentle steam
For the choron sauce, stir the tomato puree into the finished sauce
The finished choron sauce, as a side dish with asparagus
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 2.1%
Protein 4.2%
Fat 95%
- Carbohydrates
- 1 g
- Protein
- 2 g
- Fat
- 45 g
Energy
413 kcal
1,728 kJ
Questions about Choron sauce
- How many kcal does Choron sauce have?
-
One serving of Choron sauce provides 413 kcal.
- How many carbs does Choron sauce contain?
-
One serving of Choron sauce contains 1 g of carbs.
- How much protein does Choron sauce contain?
-
One serving of Choron sauce contains 2 g of protein.
- How much fat does Choron sauce contain?
-
One serving of Choron sauce contains 45 g of fat.
Saisonwert im Jahresverlauf
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