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.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Add the tomato flavor: Stir the prepared tomato paste into the sauce until fully combined.
Season: Add salt and pepper to taste, adjusting the seasoning as needed.
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
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.6 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 667 mg | 51% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 978 mg | 21% | |
*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.
