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Tomato-infused Béarnaise Sauce Recipe – Authentic French Choron Sauce Guide

Authentic French Choron Sauce Recipe: How to Make Tomato-infused Béarnaise Sauce

Elevate your culinary game with Choron sauce, a delightful French creation that marries the richness of Béarnaise with the bright flavors of tomato. Perfect for steak lovers and sauce enthusiasts alike, this recipe will transform your next meal into a gourmet experience.

What is Choron Sauce?

Choron sauce is a lesser-known but incredibly versatile descendant of the classic Hollandaise. By blending tomato purée with Béarnaise, we create a sauce that’s both sophisticated and comforting. Think of it as a warm, luxurious cousin to Russian dressing, ready to enhance everything from vegetables to seafood, and of course, a perfectly seared steak.

The Magic of Mother Sauces

French cuisine is built on the foundation of mother sauces, and Choron showcases the brilliant adaptability of these culinary pillars. Just as Béchamel transforms into cheesy Mornay or onion-infused soubise, Hollandaise evolves into tarragon-kissed Béarnaise and our star of the show, Choron sauce.

Ingredients

  • 1 1/4 pounds (567g) ripe plum tomatoes, diced (about 3 to 3 1/4 cups)
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) white wine vinegar
  • 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)
  • 3 sprigs tarragon, leaves finely minced, stems reserved separately
  • 1 small shallot (1.2 ounces; 33g), roughly chopped
  • 1/2 teaspoon whole black peppercorns
  • 2 large egg yolks
  • Kosher salt
  • 1 1/2 sticks unsalted butter (12 tablespoons; 6 ounces; 170g)

Instructions

  1. Begin by simmering the diced tomatoes in a medium saucepan over medium-high heat. Stir occasionally until they release their juices, then reduce heat to medium and continue cooking for 10-15 minutes until most of the liquid has evaporated.
  2. Strain the cooked tomatoes through a fine-mesh strainer, pressing to extract all the pulp and juices. You should end up with about 3/4 cup of tomato goodness.
  3. Transfer the strained tomato to a non-stick skillet and cook over medium heat, stirring frequently. The goal is to reduce it to 1/2 cup of thick, deep red tomato concentrate. This should take about 2-4 minutes. Set aside for later.
  4. Now, let’s create the flavor base. In a small saucepan, combine wine, vinegar, herb stems, shallots, and black peppercorns. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cook until you’re left with about 1 1/2 tablespoons of liquid gold. Strain this reduction and set aside.
  5. Time for some kitchen alchemy! Combine your wine reduction, egg yolks, and a pinch of salt in a tall, narrow container that fits your immersion blender. In a separate pan, melt the butter until it’s hot and foamy.
  6. Here’s where the magic happens: With your immersion blender running in the egg mixture, slowly drizzle in the hot butter. Watch in awe as a thick, creamy emulsion forms – that’s your Béarnaise base!
  7. Now for the Choron transformation: Blend in 1/4 to 1/2 cup of your prepared tomato purée until you achieve your desired color and flavor. Season with salt to taste and stir in the minced tarragon and chervil.

Serving and Storing

Serve your Choron sauce immediately for the best flavor and texture. If needed, you can keep it warm for up to an hour in a small lidded pot. Remember, this sauce is best enjoyed fresh – it doesn’t take kindly to cooling and reheating.

Pro Tips

  • For a quick shortcut, you can substitute 2 tablespoons (32g) of tomato paste for the fresh tomato purée.
  • If your sauce turns out thin, don’t panic! Simply whisk it vigorously over a pot of barely simmering water until it thickens.
  • Experiment with serving Choron sauce over grilled vegetables, poached eggs, or even as a luxurious dip for crispy fries!

Nutritional Information

Nutrition Facts
Servings: 8
Amount per serving
Calories 211
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 92mg 31%
Sodium 60mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 3g
Vitamin C 16mg 80%
Calcium 37mg 3%
Iron 1mg 5%
Potassium 343mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A Sauce for All Seasons

Choron sauce is more than just a condiment; it’s a culinary adventure. Its versatility allows it to shine across various dishes and seasons. In summer, try it with grilled vegetables or seafood. Come winter, let it warm your palate alongside hearty roasts. This sauce proves that sometimes, a simple addition can elevate a dish from ordinary to extraordinary.

Whether you’re a seasoned chef or an adventurous home cook, mastering Choron sauce will add a touch of French elegance to your culinary repertoire. So roll up your sleeves, grab your whisk, and get ready to impress with this tomato-spiked Béarnaise that’s sure to become a new favorite in your kitchen!

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