CHORON SAUCE

1tbsp. shallots minced
1/2 tsp. (20 each) black peppercorns
1 sprig thyme
1 tsp. saffron-threads
1/4 cup white wine
1 tbsp. sherry vinegar
3 egg yolks
2 sticks butter-melted, 175¼
1 1/2 tsp. tabasco
1/2 tsp. lemon juice
1/2 tsp. kosher salt
1/2 cup bloody mary mix

Place shallots, peppercorns, thyme, saffron, wine and vinegar in sauce pan. Reduce to 1 tbsp., strain and reserve. Place egg yolks, tabasco, lemon juice and salt in bowl of food processor. Process for 10 seconds to blend. Melt butter in microwave to 175 degrees. Turn on food processor and add melted butter in a steady stream. This should take no more than 45 seconds. Add reserve reduction and bloody mary am. Process until smooth. Serve warm.

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