Choron Sauce Recipe: Creamy French Sauce with Tomato Paste
If you love rich and creamy sauces, this Choron Sauce Recipe is perfect. It is smooth, slightly tangy and full of flavor.
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 shallot finely chopped
- 1 teaspoon fresh tarragon chopped
- 3 egg yolks
- 1/2 cup unsalted butter melted
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 1 teaspoon fresh chervil or parsley optional
Instructions
Prepare Vinegar Reduction
- In a small saucepan, combine vinegar, white wine, shallot and tarragon. Simmer until reduced to about 2 tablespoons.
Strain the Reduction
- Optional: Strain the reduction to remove shallot pieces. Return liquid to a clean saucepan or bowl.
Whisk Egg Yolks
- Add egg yolks to reduction. Place bowl over low heat (or double boiler). Whisk constantly until slightly thickened.
Add Melted Butter
- Slowly drizzle melted butter into yolks while whisking constantly. This forms a smooth, creamy béarnaise base.
Incorporate Tomato Paste
- Stir in tomato paste gently until fully combined. This creates the signature Choron flavor and light reddish color.
Season the Sauce
- Add salt and black pepper to taste. Stir well and adjust seasoning if necessary.
Keep Warm
- Keep sauce warm over very low heat. Avoid boiling or high heat to prevent curdling.
Add Fresh Herbs
- Optional: Stir in fresh chervil or parsley for extra flavor and presentation before serving.
Serve Immediately
- Serve Choron sauce warm over grilled meats, seafood or roasted vegetables for a classic French touch.
Store Leftovers
- Store in an airtight container in the fridge for up to 2 days. Reheat gently over low heat while whisking.
Notes
- Use fresh herbs for best flavor.
- Whisk slowly to prevent sauce from breaking.
- Add a pinch of cayenne for subtle heat.
- Use clarified butter for a smoother sauce.
- Adjust tomato paste for more or less tangy flavor.
- Pair with grilled steaks, fish, or roasted vegetables.
- Serve immediately for the best texture.