in Recipes

Sauce Choron à la Strandpirat Sylt

updated

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Ingredients for 4 servings:

  • 1 small shallot(s)
  • 1 clove(s) garlic
  • 1 tbsp butter
  • 1 ½ tbsp, heaped tomato paste
  • 1 tsp tarragon vinegar
  • 200 ml Hollandaise sauce, homemade or purchased (1 cup)
  • 2 tsp medium dry sherry
  • 1 tbsp Worcestershire sauce or up to 2 tbsp
  • 2 tsp lemon juice
  • Peppercorns, pink, freshly ground
  • 1 tbsp Dill, chopped, fresh or frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

my attempt to “recreate” the sauce enjoyed there

Gently sauté the shallot and garlic in butter until translucent. Add the tomato paste and continue to sauté. Deglaze with vinegar. Stir in the hollandaise sauce. Gradually add the remaining ingredients and heat through. Add the dill at the very end. This goes well with floured salmon fillets and breaded cod or pollock. I serve it with rice and sautéed bell peppers, seasoned with salt and pink pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sauce Choron à la Strandpirat Sylt