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Slice the shallots in thin slices and transfer them into a pan.
Repeat the process with the cloves of garlic.
Submerge both the shallot and garlic with the white wine and the white wine vinegar.
Add the black pepper corns, the coriander seeds and the thyme.
Let it reduce on a medium heat for around 80%.
Pass the gastric through a fine sieve.
Measure 80 grams of gastric into a pan.
Add 4 grams of salt and bring this to a boil.
Turn down the heat and while blending, add 60 grams of egg yolk.
Put the heat on medium and while beating with a whisk, cook the yolks.
Turn off the heat and add 120 grams of cold cubes of butter.
Add 40 grams of tomato puree.
Give it a final taste for seasoning.
Pour the sauce in a syphon with 1 charge to create an airier choron sauce.
Heat up the sauce by placing the syphon under a hot pass, in a heat draw or in a pan with warm water.