Choron Sauce
Directions
- In a sauté pan add olive oil and cook shallots for 1 minute over medium.
- Add the vinegar, lemon juice and tarragon to pan reduce by half.
- Whisk tomato paste into warm hollandaise then add vinegar and tarragon reduction. Now enjoy.
Ingredients
- 1 1/2 cups Custom Culinary® hollandaise sauce
- 1/2 cup West Creek® white wine vinegar
- 2 tbsp shallot(s), minced
- 1 tbsp Peak Fresh Produce® Tarragon, minced
- 2 tbsp Roma® Tomato Paste
- 1 tbsp Ascend® Juice, Lemon
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
