Choron sauce is a delicious twist on the classic French Béarnaise sauce, featuring the same rich, buttery base but with the addition of tomato paste for a subtle tang and lovely color. This sauce pairs beautifully with steak, seafood, or roasted veggies, adding an elegant touch to your meal.
The key technique involves first combining the reduced vinegar mixture with egg yolks, then gently whisking the mixture in bowl over simmering water to create a smooth, creamy emulsion—similar to making a classic hollandaise or Béarnaise — before folding in the tomato paste. We guide you through making this flavorful sauce step-by-step using simple ingredients and easy techniques.
Choron Sauce
Discover how easy it is to make Choron sauce, a French classic that adds a vibrant tomato twist to traditional Béarnaise. This simple, quick recipe delivers a smooth, tangy sauce perfect for steak, seafood, and roasted duck breast.
Ingredients
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh tarragon chopped (plus extra for garnish)
- 3 large egg yolks
- ½ cup unsalted butter melted and warm
- 1 tablespoon tomato paste
- 0,5 tsp Salt
- white pepper to taste
Instructions
- In a small saucepan, combine the vinegar, white wine, shallots, and tarragon. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Strain the mixture and let it cool slightly.
- In a heatproof bowl, whisk the egg yolks lightly to combine. Dont heat the bowl yet.
- Add the cooled vinegar reduction to the egg yolks and whisk together.
- Place the bowl over simmering water (double boiler) and whisk constantly until the mixture thickens and lightens in color.
- Slowly drizzle in the warm melted butter while whisking continuously to create a smooth, emulsified sauce.
- Stir in the tomato paste until fully combined.
- Season with salt and white pepper to taste. Keep warm and serve immediately, garnished with fresh tarragon if desired.
Notes
- Use fresh tarragon for the best flavor; dried tarragon won’t give the same bright herbal notes.
- Keep the heat low and whisk constantly to prevent the egg yolks from scrambling.
- If the sauce gets too thick or starts to separate, whisk in a teaspoon of warm water to bring it back together.
- Serve Choron sauce immediately for best texture and flavor—it’s not ideal for reheating.
Nutrition
Calories: 274kcalCarbohydrates: 3gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 207mgSodium: 336mgPotassium: 148mgFiber: 0.5gSugar: 1gVitamin A: 1038IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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