81. Choron sauce
Ingredients::
Hollandaise sauce with tarragon (rec. No. 80): 900g, Tomato paste: 120g, Ketchup: 120g, Salt: 5g, Sugar: 10g
Instructions:
To the hot hollandaise sauce, slightly water-diluted and boiled tomato paste (or hot ketchup), salt, and sugar are added. The sauce is mixed and used when serving steaks, medallions, tournedos, chateaubriands (natural), boiled or stewed fish.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Холандски сос с естрагон (рец. № 80) | 900.00 | 900.00 |
| Доматено пюре | 120.00 | 120.00 |
| Кетчуп | 120.00 | 120.00 |
| Salt | 5.00 | 5.00 |
| Sugar | 10.00 | 10.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:34.4 , Fats:640.1, Carbohydrates:37, Energy value:6123 kcal
Chemical composition per serving (in grams): Proteins:34.4 , Fats:640.1, Carbohydrates:37, Energy value:6123 kcal
📊 Yield calculator
⚠️ No percentages entered for this recipe.