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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