Sauce Choron

3 tbsp white wine vinegar

3 tbsp white wine

10 black peppercorns, lightly crushed

2 tbsp shallots, peeled, finely chopped

1 tsp finely chopped fresh tarragon leaves

1 tbsp water

1 tbsp tomato purée

3 free-range egg yolks

200g/7oz butter, melted

1 tbsp finely chopped fresh flatleaf parsley

1. For the Choron sauce, place the white wine vinegar, white wine, black peppercorns, shallots and tarragon into a non-reactive saucepan and bring to the boil. Reduce the heat and simmer until the liquid in the pan has reduced to about 1 tablespoon.

2. Add the water and tomato purée to the pan and whisk to combine. Beat in the egg yolks, whisking for 3-4 minutes over a low heat, or until frothy. Gradually pour in the butter in a thin, steady stream, whisking continuously until all of the butter has been incorporated and the sauce is thickened.

Season, to taste, with salt and freshly ground black pepper, then strain the sauce through a fine sieve.

3. Discard the solids

left behind in the sieve. Keep warm until ready to serve. Stir the parsley into the sauce just before serving.

Photograph courtesy of Kyle Books and taken by Isobel Wield for the book ‘Who Put the Beef in Wellington’