Recipe - Choron Sauce

2 Egg yolks,; room temperature
6 ounce Clarified butter
Juice of 1 lemon
Tabasco
Salt, white pepper and
cayenne
2 cup Fresh tomatoes peeled &
seeded

In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice
until thick and pale. Set bowl over a pan of barely simmering water,
stirring constantly, until warm but not hot. Stir in butter, a few
tablespoons at a time, until all butter is incorporated. Cook, stirring,
until sauce thickens enough to lightly coat back of a spoon. Remove from
heat and stir in remaining lemon juice, Tabasco, salt, pepper and cayenne,
to taste. Fold in tomatoes. Yield: About 2 cups
Recipe By :ESSENCE OF EMERIL SHOW #EE031

Posted to MCRecipe Digest V1 #245

Date: Wed, 16 Oct 1996 00:01:07 0400

From: Rowaan Rowaan@ix.netcom.com