Classic French Sauce Choron

A classic béarnaise variation finished with concentrated tomato for a buttery, gently tangy sauce with tarragon and a soft salmon-pink colour.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Bain-Marie, Emulsifying

Cuisine: French

Courses: Sauce

Difficulty: Intermediate

Servings: 4

Dietary: Gluten Free, Vegetarian

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

2 tbsp white wine vinegar
2 tbsp dry white wine
1 small shallot, very finely chopped
1 tsp crushed black peppercorns
2 tbsp fresh tarragon, divided

For the emulsion and finish

3 large egg yolks
175 g unsalted butter, melted and warm
1–2 tsp warm water, if needed
35 g concentrated tomato purée
Fine sea salt
A few drops lemon juice, if needed

Instructions

1
Reduce vinegar, wine, shallot, peppercorns and half the tarragon to about 1 tbsp; strain.
2
Whisk yolks into reduction over a gentle bain-marie until pale and ribbon-like.
3
Off direct heat, slowly whisk in warm butter to form an emulsion.
4
Whisk in tomato purée and fold in remaining tarragon.
5
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.

Keywords: sauce Choron, Choron sauce, béarnaise tomato sauce, French sauce

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