Shoron sauce for stewed or boiled fish

Name: Shoron sauce for stewed or boiled fish
Total time: 15 min
Yield: 1
Cuisine: French
Ingredients: salt, ground white pepper to taste; 3 tablespoons of tomato puree; 1 chopped shallot; 3 tbsp dry white wine; sugar, lemon juice; egg yolks; ground black pepper,; 125 g clarified butter; white wine vinegar - 3 tbsp. l.

Cookinero 7 April 2025

Step-by-Step Cooking Instructions

Step 1

Prepare Béarnais sauce without tarragon: Combine wine, vinegar and shallots in a small saucepan. Boil the mass at a low boil, without closing the lid, until the volume is reduced by two-thirds. In a separate bowl, beat the yolks and 1.5 tsp until foamy. cold water. Put the container in a water bath and continue to beat the eggs for 2-4 minutes until the mixture thickens. Remove the container from the water bath and whisk the mixture to cool slightly. Introduce it to the wine broth. Season the mass with salt and ground white pepper to taste. Lightly reduce the sauce. Strongly (up to half the volume) evaporate the tomato puree. Combine "Bearnaise" with tomatoes. Heat for 5-6 minutes, add salt, ground black pepper, sugar, lemon juice.