sauce moorea
(2 ratings)
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
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(2 ratings)
yield
1 Cup
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For sauce moorea
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3 Tbsptarragon vinegar
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1 tspfinely chopped onion
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15peppercorns, crushed
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3beaten egg yolks
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1/2 cbutter, melted
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2 Tbsptomato puree
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1 Tbsplemon juice
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1/4 tspdried tarragon, crushed
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1 dashsalt
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1 dashcayenne pepper
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1 Tbspwater
How To Make sauce moorea
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1Combine vinegar, onion, and peppercorns, in a saucepan. Boil gently till most of the vinegar has boiled away.
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2Cool; stir in water and strain. Place egg yolks in top of double boiler; add vinegar mixture. Place over, not touching, boiling water.
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3Cook 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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