What is Choron sauce?

Choron sauce is a classic variant of the well-known béarnaise sauce. The basic recipe for béarnaise (a warm, emulsified sauce made from clarified butter, egg yolks, and tarragon/herbs) remains exactly the same, but a savory tomato compote or tomato concentrate is added. This gives the sauce a beautiful orange-red color and a wonderfully fresh, light touch!

What do you serve this tomato sauce with best?

This rich béarnaise with tomato is incredibly versatile! It is an absolute classic with red meat such as filet mignon, ribeye, or a juicy roast beef. But be careful: definitely try it with a nice piece of pan-fried white fish, salmon, or over crispy grilled vegetables from the oven or BBQ. Success guaranteed!

Choron sauce recipe

Name: Choron sauce recipe
Cook time: 10 min
Total time: 10 min
Yield: 4p
Ingredients: Fresh béarnaise sauce; 2 large tomatoes; 1 tbsp tomato concentrate; 1 shallot; Pepper from the mill; Fleur de sel; 1 knob of butter

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10min

•

Easy

Are you also such a huge fan of fresh béarnaise sauce, but want to impress with a surprising and super tasty twist? Let's just make Choron sauce! Choron sauce is nothing less than a heavenly béarnaise with tomato. By enriching a creamy béarnaise with a flavorful, tomato-based sauce of sautéed shallots, concentrated tomato, and fresh diced tomatoes, you get a real flavor bomb that looks fantastic on your plate. It is the perfect sauce for a nice tender steak or a juicy piece of roast beef, but honestly? This sauce is at least just as delightful with fried fish or vegetable dishes!

Ingredients

What do you need?

Quantity: 4p

Fresh béarnaise sauce
2 large tomatoes
1 tbsp tomato concentrate
1 shallot
Pepper from the mill
Fleur de sel
1 knob of butter

Preparation method

How do you make this?

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Peel the shallot and chop finely. Blanch the tomatoes: Cut the tomato into 4, remove the flesh (put it in salad or soup) and cut the tomato into cubes.

Melt the knob of butter in a saucepan and sauté the shallot until it is soft, add the tomato cubes, set aside a tablespoon or so for the end, and stir the tomato concentrate in well.

Season with pepper and salt. Let simmer for a few minutes.

Add this mixture and the raw tomato cubes to the béarnaise sauce, whisk it in well and serve immediately.