Sauce Choron

It is essentially a  hollandaise sauce with the addition of Mala Peruviana tomato. That is why we will develop the preparation of the hollandaise sauce first. Choron sauce is a sauce that is kept warm in a bain marie and accompanies mainly grilled meats. We make a reaction by putting the chopped onion with the vinegar to boil, until it evaporates. ”

Ingredients hollandaise sauce

• 1kg of butter (fresh cow)
• 8-9 egg yolks
• 10g lemon
• 1 pinch of salt
• 1 pinch of white pepper
• Ready with vinegar and chopped onion

Hollandaise sauce preparation

• 150-200 ml Mala Peruviana red 500ml
• 1 pinch of sugar
• 2 pinches of salt

Choron sause preparation

Hollandaise

In a basin (metal bowl) pour the reduction and the egg yolks. Beat them with a wire until they are homogenized in a bain marie. Up to the baking point. Then add the butter that we have melted before slowly and beat at the same time until it gets all and becomes a creamy mixture. Add salt, lemon and pepper. Pass it through a sieve to get the sauce clean and keep it in a bain marie for about 40 degrees. If the eggs are not fresh the sauce will cut. The butter should have a temperature of 40-50 degrees when mixed with the yolks. If it cuts us, turn it into another utensil and in the already used one, add a little boiling water and slowly stir the sauce again, stirring again.

Choron

After we have the hollandaise sauce in the bain marie, we heat the Mala Peruviana with the salt and sugar in a pan. When it warms up, incorporate it into the hollandaise sauce and stir until it gets a nice pink color.