📝 About This Recipe
Named after the legendary French chef Alexandre Étienne Choron, this exquisite sauce is a sophisticated variation of the classic Béarnaise. By enriching a buttery, tarragon-scented emulsion with a concentrated tomato reduction, you create a sauce that is both vibrantly orange and deeply savory. It is the ultimate companion for grilled meats, offering a perfect balance of acidity, herbal freshness, and luxurious richness.
🥗 Ingredients
Tomato Concassée (The Reduction)
- 3 pieces Roma Tomatoes (peeled, seeded, and finely diced)
- 1 tablespoon Tomato Paste (double-concentrated preferred)
- 1 piece Shallot (minced very fine)
- 1 teaspoon Olive Oil
The Vinegar Reduction
- 1/4 cup White Wine Vinegar (high quality)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc)
- 2 tablespoons Shallots (finely minced)
- 1 tablespoon Fresh Tarragon (stems only (save leaves for finish))
- 1/2 teaspoon Black Peppercorns (crushed)
The Emulsion
- 3 large Egg Yolks (at room temperature)
- 1 cup Unsalted Butter (melted and kept warm (clarified is optional but recommended))
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Kosher Salt (to taste)
- 1 pinch Cayenne Pepper
- 1 tablespoon Fresh Tarragon Leaves (finely chopped)
👨🍳 Instructions
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1
Start by making the tomato base: Heat olive oil in a small saucepan over medium-low heat. Add the minced shallot and cook until translucent, about 3 minutes.
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2
Add the diced tomatoes and tomato paste to the saucepan. Simmer gently for 10-12 minutes, stirring occasionally, until the moisture has evaporated and you are left with a thick, concentrated paste. Set aside to cool slightly.
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3
In a separate small saucepan, combine the white wine vinegar, white wine, 2 tablespoons of minced shallots, tarragon stems, and crushed peppercorns.
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4
Bring the vinegar mixture to a simmer over medium heat and reduce until only about 1.5 to 2 tablespoons of liquid remain. This concentrates the acidity and flavor profile.
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5
Strain the vinegar reduction through a fine-mesh sieve into a stainless steel bowl, discarding the solids. Allow the liquid to cool for a few minutes.
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6
Create a bain-marie: Place the bowl with the reduction over a pot of barely simmering water. Ensure the bottom of the bowl does not touch the water.
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7
Add the 3 egg yolks to the bowl. Whisk vigorously and constantly until the mixture becomes pale, thick, and doubles in volume. This should take about 3-5 minutes of steady whisking.
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8
Once the yolks are thick enough to leave a trail (the 'ribbon stage'), begin adding the warm melted butter. Start with a few drops at a time, whisking constantly to establish the emulsion.
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9
Continue adding the butter in a slow, steady stream while whisking. The sauce should become thick, glossy, and smooth like a pourable mayonnaise.
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10
Remove the bowl from the heat. Gently fold in 2 tablespoons of the prepared tomato reduction until the sauce turns a beautiful pale orange hue.
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11
Stir in the finely chopped fresh tarragon leaves, lemon juice, salt, and a pinch of cayenne pepper.
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12
Taste and adjust seasoning. Keep the sauce in a warm spot (not hot, or it will break) until ready to serve.
💡 Chef's Tips
Always use room temperature egg yolks to ensure a stable emulsion from the start. If the sauce begins to look curdled or greasy, whisk in a teaspoon of warm water immediately to bring it back together. Keep the butter warm but not boiling; if the butter is too hot, it will scramble the eggs instead of emulsifying them. For an ultra-smooth finish, you can pulse the final tomato reduction in a blender before adding it to the sauce. Serve immediately; Sauce Choron does not reheat well due to the delicate nature of the egg yolks.
🍽️ Serving Suggestions
Classic Pairing: Serve over a medium-rare Grilled Filet Mignon or Chateaubriand. Seafood Twist: Drizzle over pan-seared scallops or grilled jumbo prawns. Vegetarian Delight: Use as a decadent topping for roasted white asparagus or steamed artichokes. Brunch Style: Swap Hollandaise for Choron on an Eggs Benedict for a savory, tomato-forward profile. Wine Pairing: A structured Chardonnay or a light-bodied Pinot Noir complements the richness perfectly.