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Dinner party Garnishes

Six Steps to a Sexy Sauce Choron

By on September 22, 2013

Usually you’ll find a pan sauce alongside my steaks: reduced red wine and stock, some fresh herbs.  Finished (“mounted”) with a few pats of butter.  But once in a while I like a nice thick Sauce Choron — a Béarnaise with tomato concasse folded in.  In steps with pics:

1- Whisk…

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