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."
 
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Ready In:
15mins
Ingredients:
9
Yields:
1 1/2 cups
Serves:
4-6
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ingredients

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directions

  • 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 .

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