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Choron sauce (Tomato béarnaise)
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- 2 - 3 sprigs fresh tarragon, leaves and stalks separated
- 2 - 3 sprigs fresh chervil, leaves and stalks separated (see Tips)
- 50 g tomato
- 80 g eschalots
- 80 g white wine vinegar
- 180 g unsalted butter, cut into pieces
- 4 egg yolks
- ½ - 1 tsp salt
- 2 pinches ground black pepper
- 1 - 2 tsp tomato paste
- per 350 g
- 6636 kJ / 1580 kcal
- 16.1 g
- 5.7 g
- 166.8 g
- Saturated fat
- 102.4 g
- 5.2 g
- 2385.8 mg
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