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sauce moorea

(2 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

Sauce Moorea, will impart a taste of the exotic island paradise of French Polynesian Moorea. Great on fish or veal, serve with rice pilaf and a nice dry white wine

(2 ratings)
yield 1 Cup
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For sauce moorea

  • 3 Tbsp
    tarragon vinegar
  • 1 tsp
    finely chopped onion
  • 15
    peppercorns, crushed
  • 3
    beaten egg yolks
  • 1/2 c
    butter, melted
  • 2 Tbsp
    tomato puree
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
    dried tarragon, crushed
  • 1 dash
    salt
  • 1 dash
    cayenne pepper
  • 1 Tbsp
    water

How To Make sauce moorea

  • 1
    Combine vinegar, onion, and peppercorns, in a saucepan. Boil gently till most of the vinegar has boiled away.
  • 2
    Cool; stir in water and strain. Place egg yolks in top of double boiler; add vinegar mixture. Place over, not touching, boiling water.
  • 3
    Cook and stir till thick and creamy. Remove from water; stir till slightly cooled. Gradually stir in melted butter; blend in tomato puree, lemon juice, tarragon, salt and cayenne.
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