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Choron Sauce

 

Author
JWU College of Culinary Arts

Yield
1 pint (0.47 liter)

Serving Size
As needed

Recipe ID
C00141

Ingredients
US standard
Metric
16 ounces
474 milliliters
Tomato sauce warm
1 ½ ounces
43 milliliters
Preparation
  1. Gather all the ingredients and equipment.
  2. While the Béarnaise sauce is warm, add the tomato sauce to incorporate it smoothly.
  3. Serve immediately.