Ingredients
1 2 egg yolks, -- room
Directions
: temperature
6 oz clarified butter
: Juice of 1 lemon
: Tabasco
: Salt, white pepper and
: cayenne
2 c fresh tomatoes peeled &
: seeded
In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon
juice until thick and pale. Set bowl over a pan of barely simmering
water, stirring constantly, until warm but not hot. Stir in butter, a
few tablespoons at a time, until all butter is incorporated. Cook,
stirring, until sauce thickens enough to lightly coat back of a
spoon. Remove from heat and stir in remaining lemon juice, Tabasco,
salt, pepper and cayenne, to taste. Fold in tomatoes. Yield: About 2
cups
Recipe By :ESSENCE OF EMERIL SHOW #EE031
From: Rowaan
~0400
Servings: 4 servings
Choron Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these old recipes were just primitive pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. He also tells us how the chefs of Roman times made use of many herbs and spices, including many that are still in use today such as basil, mint and parsley. As our culinary historical trip moves to more modern times there were a couple of recipe books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that is popular today, but rather recipes for the types of meals enjoyed by the rich and powerful of the time. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including rosemary and coriander. These new spices and herbs led to a surge in manuscripts on cooking, many of which are now in private libraries. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Choron Sauce recipe.
