Sauce Choron

Instructions

1. Prepare the reduction
   In a small saucepan, combine the white wine vinegar, white wine, minced shallots, half of the tarragon, and crushed peppercorns. Bring to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain, about 8-10 minutes. Strain through a fine-mesh sieve and let cool slightly.
2. Create the base sauce
   In a heatproof bowl set over a pan of barely simmering water (ensure the bottom of the bowl doesn't touch the water), whisk the egg yolks with the reduction until pale and thickened. This will take about 5-7 minutes. The mixture should form ribbons when the whisk is lifted.
3. Add the butter
   Remove the bowl from the heat. Slowly drizzle in the warm clarified butter while whisking constantly. Start with just a few drops, then a thin stream, creating an emulsion. Continue until all butter is incorporated and the sauce is thick and smooth.
4. Transform to Choron
   Whisk in the tomato purée until fully incorporated and the sauce takes on a coral-pink color. Add the remaining chopped tarragon, lemon juice, salt, and cayenne pepper if using. Taste and adjust seasoning as needed.
5. Serve or store
   The sauce is best served immediately. If you need to hold it, keep it warm (not hot) in a thermos or in a bowl set over a pan of warm (not simmering) water for up to 1 hour. Stir occasionally and check consistency, adding a few drops of warm water if it thickens too much.