Sauce Choron

Sauce Choron is a luxurious, tomato-infused variation of the classic Béarnaise sauce, perfect for elevating your favorite dishes with its rich, tangy flavor. This French culinary treasure is made with a velvety base of clarified butter and egg yolks, brightened by a reduction of white wine, vinegar, shallots, and fragrant herbs like tarragon and optional chervil. A spoonful of tomato paste adds a subtle sweetness and vibrant color, setting this sauce apart as a sophisticated pairing for grilled or seared meats, particularly steak or lamb. Crafted using a double boiler technique for precise emulsification, Sauce Choron is as much a feast for the eyes as it is for the palate. Whether you're planning an elegant dinner party or indulging in a special meal at home, this versatile, silky sauce brings a touch of French gastronomy to your table.

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Unsalted butter
• 2 small Shallots
• 2 tablespoons Tarragon
• 1 tablespoon Chervil (optional)
• 60 milliliters White wine vinegar
• 60 milliliters White wine
• 3 large Egg yolks
• 1.5 tablespoons Tomato paste
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Clarify the butter: Heat the unsalted butter in a saucepan over low heat until melted. Skim off the foamy milk solids that rise to the surface. Set the clarified butter aside and keep warm.

Step 2

Prepare the reduction: Finely mince the shallots and combine them with the tarragon, chervil (if using), white wine vinegar, and white wine in a small saucepan. Simmer the mixture on low heat until reduced by half. Strain the reduction and set aside, discarding the solids.

Step 3

Prepare the tomato base: In a small saucepan, gently heat the tomato paste over low heat to remove its raw flavor. Set the warmed tomato paste aside.

Step 4

Whisk the egg yolks: In a heatproof bowl, combine the egg yolks with the cooled reduction. Place the bowl over a pot of simmering water (double boiler setup), making sure the bottom of the bowl does not touch the water. Whisk the mixture continuously until it thickens and becomes pale.

Step 5

Incorporate the butter: Gradually drizzle the warm clarified butter into the egg yolk mixture, whisking constantly to create a smooth, emulsified sauce. Continue until all the butter is incorporated.

Step 6

Add the tomato flavor: Stir the prepared tomato paste into the sauce until fully combined.

Step 7

Season: Add salt and pepper to taste, adjusting the seasoning as needed.

Step 8

Serve: Serve the Sauce Choron immediately. If needed, keep it warm over a double boiler for a short period, whisking occasionally to maintain texture.

Nutrition Facts

Serving size	(492.5g)

Amount per serving	% Daily Value*
Calories	1829.3

Total Fat 188.2g	0%
Saturated Fat 105.5g	0%
Polyunsaturated Fat g
Cholesterol 996.4mg	0%
Sodium 1276.0mg	0%
Total Carbohydrate 38.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 8.6g
Protein 15.8g	0%

Vitamin D 54.9IU	0%
Calcium 667.1mg	0%
Iron 26.4mg	0%
Potassium 978.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.7%

Protein: 3.3%

Carbs: 8.0%