To finish the choron sauce measure 80 grams of gastric into a pan. Add the salt and then bring this to a boil.
When it’s boiling turn down the heat and while blending add the egg yolk. Now put the heat on medium and while beating with a whisk cook the yolks. You know it’s done when you have a lovely airy and thick texture.
Then turn off the heat and while mixing add the cold cubes of butter. This will stop the cooking process by cooling down the sauce.
Like this the sauce is already very delicious, but to make it a choron sauce we need to add the tomato puree. Mix it once more and then give it a final taste for seasoning.
Now to create an airier choron sauce I poured it in a syphon with 1 charge. In a syphon it’s also easier to heat up the sauce. Just place it under a hot pass, in a heat draw or in a pan with warm water. This way to can make it during prep and heat it up for service.
