A classic béarnaise variation finished with concentrated tomato for a buttery, gently tangy sauce with tarragon and a soft salmon-pink colour.
Classic French Sauce Choron
Description
A classic béarnaise variation finished with concentrated tomato for a buttery, gently tangy sauce with tarragon and a soft salmon-pink colour.
Ingredients
For the reduction
For the emulsion and finish
Instructions
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Reduce vinegar, wine, shallot, peppercorns and half the tarragon to about 1 tbsp; strain.
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Whisk yolks into reduction over a gentle bain-marie until pale and ribbon-like.
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Off direct heat, slowly whisk in warm butter to form an emulsion.
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Whisk in tomato purée and fold in remaining tarragon.
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Season, brighten with lemon only if needed and serve immediately.
Note
Choron is a béarnaise derivative, not simply hollandaise with tomato. Best eaten immediately and not suitable for freezing.
sauce Choron, Choron sauce, béarnaise tomato sauce, French sauce
