Ben Collver wrote to Dave Drum <=-
Re: Roasted Cauliflower With
By: Dave Drum to Ben Collver on Thu Jul 31 2025 06:31:10
Title: Roasted Cauliflower With Choron Sauce
Aaaaannnnd here's your recipe:
Title: Choron Sauce
Thanks, i didn't have this one yet!
Here's the recipe for Choron Sauce that i posted here on June 10th,
from the same cookbook.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Choron Sauce
Categories: Sauces
Yield: 1 Cup
8<----- OMIT ----->8
Many years ago, I worked in a restaurant that served Choron sauce, an
opulent variation of hollandaise that combined chopped tomato in a
tangy bearnaise (a hollandaise flavored with a white wine, shallot,
and tarragon reduction). Here's my vegan version, which tastes
amazingly like the original.
8<----- SKIP----->8
Recipe by Vegan Planet by Robin Robertson
Robin is full of ... prunes. Holllandaise is a very simple sauce whilst Bearnaise is much more complex.
Compare the recipes:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hollandaise Sauce
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 Cup
3 lg Egg yolks
6 tb Butter
2 tb Lemon juice
1/4 c Water; almost boiling
1/2 ts Salt
Yields 1 cup
In top of double boiler heat beaten egg yolks.
Gradually add butter, 1 tablespoon at a time,
stirring constantly.
Cook over hot water, not boiling or it will
curdle, until thickened. Gradually add water
and lemon juice while stirring.
Add salt.
Serve immediately.
NOTE: I often add a pinch of white pepper - UDD
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Matthew's Bearnaise Sauce
Categories: Sauces, Vegetables, Wine, Herbs
Yield: 4 Servings
1/4 c White wine vinegar
1/4 c Dry white wine
1 tb Minced shallot
1/2 ts Dried tarragon
1/4 ts Salt
1/8 ts Ground black pepper
3 Egg yolks
1/2 c Hot melted butter
Combine the vinegar, wine, shallots, tarragon, salt, and
pepper in a small saucepan. Boil over medium-high heat
until the liquid is reduced to about 2 tablespoons.
Strain vinegar reduction into a large bowl; set aside.
Bring several inches of water to a boil in a saucepan
over high heat, then reduce heat to low or medium-low to
maintain the water at a bare simmer. Whisk the egg yolks
into the vinegar reduction, then place the bowl over the
simmering water. Whisk constantly until the yolks have
thickened and turned a pale lemon yellow color. The
mixture will form ribbons when the whisk is lifted from
the bowl. Once the yolk has reached this point, remove
the bowl from the simmering water.
Slowly pour the hot butter into the egg yolk mixture
while continuing to whisk vigorously. Do not stop
whisking until all of the butter is fully incorporated or
the sauce will separate. Once finished, the mixture will
have become a thick and creamy sauce. Serve immediately.
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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... A bird in the hand means broiled goose for dinner
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