{"id":190,"date":"2026-06-06T18:39:00","date_gmt":"2026-06-06T16:39:00","guid":{"rendered":"http:\/\/faugeron.net\/sauce-choron"},"modified":"2026-05-16T10:33:43","modified_gmt":"2026-05-16T08:33:43","slug":"sauce-choron","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=190","title":{"rendered":"Sauce Choron"},"content":{"rendered":"\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial;\"><em>Pour 1 bol de sauce, 6 personnes.<\/em><\/span><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><span style=\"font-family: Arial; color: black;\">4 \u0153ufs<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">3 petites \u00e9chalotes<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe d\u2019estragon concass\u00e9<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">2 cuill\u00e8res \u00e0 caf\u00e9 de concentr\u00e9 de tomate<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">250 g de beurre<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">1 dl de vinaigre d\u2019alcool<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">2 dl de vin blanc sec<\/span><\/li>\n\n\n\n<li><span style=\"font-family: Arial; color: black;\">Sel fin, fleur de sel et poivre du moulin<\/span><\/li>\n<\/ul>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\"><span style=\"font-family: arial,helvetica,sans-serif;\">Peler et hacher finement 3 petites \u00e9chalotes.<\/span><\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">Mettre les \u00e9chalotes dans une casserole, ajouter 1 dl de vinaigre d\u2019alcool, 2 dl de vin blanc sec, poivrer, porter \u00e0 fr\u00e9missement et laisser r\u00e9duire pratiquement \u00e0 sec, il doit rester la valeur d\u2019une cuill\u00e8re \u00e0 soupe de liquide. <br>Clarifier 250 g de beurre. <\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">D\u00e9barrasser ensuite la r\u00e9duction d\u2019\u00e9chalote dans un saladier, puis placer ce dernier dans un bain-marie fr\u00e9missant.<\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">Ajouter 4 \u0153ufs \u00e0 la r\u00e9duction, travailler au fouet jusqu\u2019\u00e0 ce que le m\u00e9lange \u00e9paississe, \u00ab fasse le ruban \u00bb.<\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">Eteindre la plaque de cuisson, saler ce sabayon, commencer par incorporer la moiti\u00e9 du beurre clarifi\u00e9 ti\u00e8de petit \u00e0 petit, puis successivement 2 cuill\u00e8res \u00e0 caf\u00e9 de concentr\u00e9 de tomate, le restant de beurre clarifi\u00e9 et 1 cuill\u00e8re \u00e0 soupe d\u2019estragon concass\u00e9.<\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">Saler et poivrer si n\u00e9cessaire.<\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">Si vous ne servez pas la sauce tout de suite, la maintenir au chaud dans le bain-marie sur feu tr\u00e8s doux.<\/span><\/p>\n\n\n\n<p class=\"MsoNormal wp-block-paragraph\"><span style=\"font-family: Arial; color: black;\">C&rsquo;est tr\u00e8s bon avec une c\u00f4te de b\u0153uf par exemple.&nbsp;<\/span><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 1 bol de sauce, 6 personnes.<\/p>\n","protected":false},"author":2,"featured_media":2037,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14,35],"tags":[],"class_list":["post-190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c41-sauces"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/faugeron.net\/wp-content\/uploads\/2008\/09\/icons8-sauce-50.png?fit=50%2C50&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-34","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=190"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions"}],"predecessor-version":[{"id":4027,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/190\/revisions\/4027"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/media\/2037"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}