Choron sauce with naturally brewed soy sauce*

Separate the eggs. Slowly melt the butter in a pan. Then place in the refrigerator to chill for approx. 30 minutes.

Put the egg yolk and white wine in a bowl and whip over hot water until creamy. Remove the set butter from the refrigerator, scoop off the top, milky layer and then mix the rest, leaving out the dregs, into the creamy mixture, stirring energetically until all ingredients are completely mixed together. When the desired consistency and binding is achieved (the mixture should be thick), add the tomato puree, thyme and soy sauce. Season with freshly ground pepper and sugar and serve.

Tip! The sauce tastes great with fried meat.

*Recipe of professional chef, Thomas Krause, who owns a network of cookery schools