Best Sauce Choron Recipe: 4 Secrets You Need to Know

High-quality butter Sauce Choron is made by replacing a traditional bearnaise with classic and unique béarnaise. Adding tomato paste gives it a bit of tang and a unique umami flavour. This velvety sauce goes perfectly with steak, seafood dishes, or stir-fry menus. The luxurious taste of Sauce Choron, with just a few ingredients and simple techniques, will raise any dish to new heights.

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Prep Time 5

Cook Time 14

Total Time 19

Servings: 4

Course: Sauce

Cuisine: French

Calories: 120

Ingredients Equipment Method Notes

Ingredients

Shallots 2, finely chopped
Tarragon vinegar 2 tablespoons
Tomato paste 1 tablespoon
Egg yolks 4
Clarified butter 1 cup
Fresh tarragon 1 tablespoon, finely chopped
Salt and pepper to taste
Lemon juice a squeeze for acidity

Equipment

Small saucepan
Whisk
Mixing bowl
Heatproof spatula
Fine mesh strainer (optional)
Small saucepan for clarified butter

Method

Prepare the Shallots: In a small saucepan, combine the chopped shallots and tarragon vinegar. Cook over medium heat until the shallots soften and the vinegar has reduced by half (about 5 minutes).
Add Tomato Paste: Stir in the tomato paste and cook for another 2-3 minutes. This gives the sauce its signature tang.
Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Slowly add the hot shallot and vinegar mixture to the yolks, whisking constantly to prevent curdling.
Emulsify the Sauce: Gradually drizzle in the clarified butter while whisking vigorously. The sauce should begin to thicken and become smooth. If it gets too thick, add a tablespoon of water to adjust the consistency.
Finish the Sauce: Stir in fresh tarragon, a squeeze of lemon juice, and season with salt and pepper. Taste and adjust seasoning as needed.
Serve: Drizzle the Sauce Choron over your favorite dish and enjoy the creamy, tangy goodness!

Notes

Clarified Butter: If you don’t have clarified butter, you can use regular unsalted butter, but clarified butter helps create a smoother, richer texture for the sauce.
Egg Safety: Use fresh, pasteurized eggs if you're concerned about raw egg consumption.
Storage: Sauce Choron can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a little water or lemon juice to restore its smooth consistency.
Pairing Suggestions: Sauce Choron is excellent with grilled steak, roasted vegetables, or seafood like salmon or lobster.