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 3 egg yolks with a couple tablespoons of water in a double boiler over lightly simmering water. I don’t have a true double boiler so just use a metal bowl over a pot. Get to the “ribbon” stage — see below:
2- Off heat slowly drizzle in 1 stick of warm melted clarified butter while constantly whisking:
3- Fold in tomato concasse- a couple small seeded chopped tomatoes sautéed in butter and olive oil with chopped garlic, a splash of white wine vinegar, cracked pepper and dried tarragon:
4- Add fresh chopped tarragon:
5- Gently fold together. Taste, season with salt and if it needs it a touch more vinegar.
We did this last week for my best man/climbing partner Jake’s visit to the city. Btw sorry for the whole 2 a.m. karaoke thing, Jake.
p.s. – kudos to the Tot for the pics -nice job!