Choron sauce

Choron sauce

Ingredients for 4 persons: 200 g Butter, ¼ bunches Parsley, 2 Egg yolk, 2 tbsp Vinegar, 1 tbsp Tomato paste, 1 tsp Lemon juice, 4 Peppercorns, Salt

Nutrition per serving View details
Carbohydrates: 1 g Protein: 2 g Fat: 45 g
Energy: 413 kcal (1,728 kJ)

Preparation of Choron sauce

Reduction

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

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

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

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.

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.

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