MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Cauliflower With Choron Sauce
Categories: Vegetarian
Yield: 4 Servings

1 Cauliflower head; cored
2 tb Olive oil
Salt
Black pepper; freshly ground
Choron Sauce
- (separate recipe)

Preheat the oven to 425?F. Lightly oil two baking sheets. Place the
cauliflower on a cutting board, cored side down, and cut it into 1/2"
thick slices, as if you were cutting a loaf of bread.

Toss the cauliflower slices with the olive oil and arrange in a single
layer on the prepared baking sheets. Season to taste with salt and
pepper. Roast until just tender, about 30 minutes, turning once
halfway through. Remove from the oven and transfer to a shallow
serving platter.

Serve topped with the sauce, or serve the sauce on the side for
dipping.

Recipe by Vegan Planet by Robin Robertson

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Cauliflower With Choron Sauce
Categories: Vegetarian
Yield: 4 Servings

1 Cauliflower head; cored
2 tb Olive oil
Salt
Black pepper; freshly ground
Choron Sauce
- (separate recipe)

Aaaaannnnd here's your recipe: (see underneath to learn about Choron

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Choron Sauce
Categories: Vegetables, Herbs, Citrus
Yield: 8 servings

MMMMM---------------------BEARNAISE SAUCE----------------------------
1/2 c White wine vinegar
1/2 ts Black peppercorns; crushed
2 tb Chopped shallots
1 tb Chopped tarragon; divided
1 c Clarified butter
4 lg Egg yolks
1 tb Chopped chervil

MMMMM----------------------CHORON SAUCE------------------------------
2 tb Tomato paste
Salt
Lemon juice

Gather the ingredients.

Heat an inch or two of water in a saucepan over a medium
heat.

In a separate saucepan, heat the vinegar, peppercorns,
shallots. and half of the tarragon to a simmer and
reduce until the mixture is nearly dry, with about 2
tablespoons of liquid remaining. Transfer the liquid to
a glass or stainless steel bowl (not aluminum).

Add the egg yolks and whisk continuously until the
mixture is light and foamy (about 1 to 2 minutes).

Set the bowl on top of the simmering saucepan of water,
not allowing the hot water to touch the bottom of the
bowl.

Whisk the egg-vinegar mixture for a minute or two, until
it is slightly thickened.

Remove the bowl from the heat and begin adding the
melted clarified butter, a few drops at a time, while
whisking constantly (but not too quickly or the emulsion
will break). As the sauce thickens, gradually increase
the rate at which you add the butter.

Once all of the butter is added, strain the sauce
through a chinois into a new bowl. Stir in the chervil
and the remaining tarragon.

Stir the tomato paste into the Bearnaise sauce.

Season to taste with lemon juice and salt.

Serve right away, warm, over meat, fish, or vegetables.

By Danilo Alfaro

Servings: 8 servings

RECIPE FROM: https://www.thespruceeats.com/

Uncle Dirty Dave's Archives

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Sauce Choron is named after its creator, Alexandre Etienne Choron, a
French chef who was chef de cuisine at the Voisin restaurant in Paris
during the late 1800s. He has gone down in history as the chef who
improvised to serve his elite clientele during the Siege of Paris by the Prussian army. With Paris cut off from supplies, the populace ate any
meat available. Choron turned to the animals at the zoo and served them
to his guests. The menus contained rare dishes such as elephant
bourguignon, made from the meat of three elephants that met their
untimely fate to feed the populace.

... Counterfeit money is really homemade bread.
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Re: Roasted Cauliflower With
By: Dave Drum to Ben Collver on Thu Jul 31 2025 06:31:10

Title: Roasted Cauliflower With Choron Sauce

Aaaaannnnd here's your recipe:
Title: Choron Sauce

Thanks, i didn't have this one yet!

Here's the recipe for Choron Sauce that i posted here on June 10th,
from the same cookbook.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Choron Sauce
Categories: Sauces
Yield: 1 Cup

1/3 c Dry white wine
2 Shallots; minced
1 1/2 ts Fresh tarragon; minced -OR-
1/2 ts Dried tarragon
2/3 c Vegan mayonnaise
1 pn Cayenne
1 pn Turmeric; (optional)
Salt
1 lg Ripe tomato; peeled, seeded,
- finely chopped

Many years ago, I worked in a restaurant that served Choron sauce, an
opulent variation of hollandaise that combined chopped tomato in a
tangy bearnaise (a hollandaise flavored with a white wine, shallot,
and tarragon reduction). Here's my vegan version, which tastes
amazingly like the original.

Place the wine, shallots, and tarragon in a small saucepan over
medium-high heat and boil until the liquid is reduced by half.

Place the reduced wine mixture in a food processor or blender along
with the vegan mayonnaise, cayenne, turmeric (if using), and salt to
taste, and process until smooth. Add the tomato and pulse to combine.
Taste and adjust the seasonings if needed. Use immediately or
transfer to a tightly covered container and refrigerate until needed.
This will keep in the refrigerator for up to 3 days.

Recipe by Vegan Planet by Robin Robertson

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Ben Collver wrote to Dave Drum <=-

Re: Roasted Cauliflower With
By: Dave Drum to Ben Collver on Thu Jul 31 2025 06:31:10

Title: Roasted Cauliflower With Choron Sauce

Aaaaannnnd here's your recipe:
Title: Choron Sauce

Thanks, i didn't have this one yet!

Here's the recipe for Choron Sauce that i posted here on June 10th,
from the same cookbook.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Choron Sauce
Categories: Sauces
Yield: 1 Cup

8<----- OMIT ----->8

Many years ago, I worked in a restaurant that served Choron sauce, an
opulent variation of hollandaise that combined chopped tomato in a
tangy bearnaise (a hollandaise flavored with a white wine, shallot,
and tarragon reduction). Here's my vegan version, which tastes
amazingly like the original.

8<----- SKIP----->8

Recipe by Vegan Planet by Robin Robertson

Robin is full of ... prunes. Holllandaise is a very simple sauce whilst Bearnaise is much more complex.

Compare the recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hollandaise Sauce
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 Cup

3 lg Egg yolks
6 tb Butter
2 tb Lemon juice
1/4 c Water; almost boiling
1/2 ts Salt

Yields 1 cup

In top of double boiler heat beaten egg yolks.
Gradually add butter, 1 tablespoon at a time,
stirring constantly.

Cook over hot water, not boiling or it will
curdle, until thickened. Gradually add water
and lemon juice while stirring.

Add salt.

Serve immediately.

NOTE: I often add a pinch of white pepper - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matthew's Bearnaise Sauce
Categories: Sauces, Vegetables, Wine, Herbs
Yield: 4 Servings

1/4 c White wine vinegar
1/4 c Dry white wine
1 tb Minced shallot
1/2 ts Dried tarragon
1/4 ts Salt
1/8 ts Ground black pepper
3 Egg yolks
1/2 c Hot melted butter

Combine the vinegar, wine, shallots, tarragon, salt, and
pepper in a small saucepan. Boil over medium-high heat
until the liquid is reduced to about 2 tablespoons.
Strain vinegar reduction into a large bowl; set aside.

Bring several inches of water to a boil in a saucepan
over high heat, then reduce heat to low or medium-low to
maintain the water at a bare simmer. Whisk the egg yolks
into the vinegar reduction, then place the bowl over the
simmering water. Whisk constantly until the yolks have
thickened and turned a pale lemon yellow color. The
mixture will form ribbons when the whisk is lifted from
the bowl. Once the yolk has reached this point, remove
the bowl from the simmering water.

Slowly pour the hot butter into the egg yolk mixture
while continuing to whisk vigorously. Do not stop
whisking until all of the butter is fully incorporated or
the sauce will separate. Once finished, the mixture will
have become a thick and creamy sauce. Serve immediately.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... A bird in the hand means broiled goose for dinner
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Re: Roasted Cauliflower With
By: Dave Drum to Ben Collver on Fri Aug 01 2025 06:56:38

Recipe by Vegan Planet by Robin Robertson

Robin is full of ... prunes. Holllandaise is a very simple sauce whilst Bearnaise is much more complex.

OK Uncle Dirty Dave, Robin stands corrected. Perhaps the complexity is
part of the reason that Bearnaise has become uncommon.

Here's a sauce that looks like your handlesake.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ike's Dirty Sauce
Categories: Condiment, Copycat, Sauces
Yield: 1-1/2 cups

MMMMM----------------------------BASE---------------------------------
1 c Mayonnaise
2 tb Dijon mustard
2 tb Honey
1 tb Sriracha; adjust to taste
1 tb Worcestershire sauce
1 tb Soy sauce
1 ts Garlic powder
1 ts Onion powder
1 ts Smoked paprika

MMMMM-------------------ADDITIONAL SEASONINGS------------------------
Canola oil
Brown rice syrup
Apple cider vinegar
Soy protein
Sea salt
Mustard flour
Lemon juice
Garlic and herb seasoning
Cajun seasoning

Preparation time: 40 minutes

In a bowl, whisk together the mayonnaise, Dijon mustard, honey,
Sriracha, Worcestershire sauce, soy sauce, garlic powder, onion
powder, and smoked paprika

Gradually stir in canola oil, brown rice syrup, apple cider vinegar,
soy protein, sea salt, mustard flour, and lemon juice to taste.

Blend in garlic and herb seasoning and Cajun seasoning to taste.

Ensure all ingredients are well combined

Refrigerate the sauce for at least 30 minutes to enhance the flavors.

Recipe by Naznin Aktar

Recipe FROM: <https://www.nazninskitchen.com/ikes-dirty-sauce-recipe/>

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