📝 About This Recipe
Named after the legendary French chef Alexandre Étienne Choron, this sauce is the sophisticated, blushing cousin of the classic Béarnaise. By enriching a traditional tarragon-scented emulsion with a concentrated tomato reduction, you create a sauce that is simultaneously rich, herbaceous, and brightly acidic. It is the definitive accompaniment for a perfectly seared steak or delicate seafood, offering a luxurious mouthfeel that defines French haute cuisine.
🥗 Ingredients
The Tomato Concassé (Tomato Reduction)
- 2 large Roma tomatoes (peeled, seeded, and finely diced)
- 1 tablespoon Tomato paste (double-concentrated preferred)
- 1 small Shallot (minced)
- 1 teaspoon Extra virgin olive oil
- 1 pinch Sugar (to balance acidity)
The Béarnaise Reduction
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 2 tablespoons White wine vinegar
- 1 large Shallot (finely minced)
- 2 tablespoons Fresh tarragon (stems reserved, leaves finely chopped)
- 1/2 teaspoon Black peppercorns (cracked)
The Emulsion & Finishing
- 1 cup Unsalted butter (2 sticks, high-quality European style)
- 3 large Egg yolks (at room temperature)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (or to taste)
- 1 pinch Cayenne pepper
- 1 teaspoon Fresh chervil (finely chopped (optional))
👨🍳 Instructions
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1
Prepare the tomato reduction: In a small saucepan over medium heat, sauté the minced shallot in olive oil until translucent, about 3 minutes.
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2
Add the diced tomatoes, tomato paste, and a pinch of sugar. Simmer on low heat 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
Clarify the butter: Melt the butter in a small saucepan over low heat. Once melted, skim off the white foam from the top. Carefully pour the clear yellow fat into a measuring cup, discarding the milky solids at the bottom. Keep the clarified butter warm (about 110°F/43°C).
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4
Make the Béarnaise reduction: In a separate small saucepan, combine the white wine, vinegar, minced shallot, tarragon stems, and cracked peppercorns.
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5
Boil the liquid over medium-high heat until it has reduced to about 1.5 tablespoons. Strain through a fine-mesh sieve into a heatproof glass or stainless steel bowl, pressing on the solids to extract all flavor.
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6
Set up a bain-marie: Place the bowl 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 reduction in the bowl. Whisk constantly and vigorously until the mixture becomes pale, thick, and doubles in volume. This should take about 3-5 minutes; the whisk should leave a trail in the eggs.
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8
Slowly begin to emulsify: Remove the bowl from the heat occasionally to prevent the eggs from scrambling. Begin adding the warm clarified butter drop by drop, whisking constantly.
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9
Once the emulsion has started to form, you can pour the butter in a very thin, steady stream while continuing to whisk until all the butter is incorporated and the sauce is thick and glossy.
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10
Transform into Choron: Whisk in 2 tablespoons of your prepared tomato reduction. The sauce should turn a beautiful pale orange or salmon hue.
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11
Fold in the finely chopped tarragon leaves and chervil. Season with salt, lemon juice, and a pinch of cayenne pepper.
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12
Final Check: Taste for balance. The sauce should be rich but have a distinct tang from the vinegar and tomato. Serve immediately while warm.
💡 Chef's Tips
If the sauce begins to curdle or 'break,' whisk a teaspoon of warm water in a separate bowl and slowly whisk the broken sauce into it to re-emulsify. Always use room temperature egg yolks to ensure they don't shock when hitting the warm reduction. Keep the sauce warm in a thermos or a warm water bath (not hot!) if not serving immediately; it cannot be easily reheated. For a smoother texture, you can pulse the tomato reduction in a blender before adding it to the sauce. Use a high-quality butter with at least 82% fat content for the most luxurious mouthfeel.
🍽️ Serving Suggestions
Serve generously over a grilled Filet Mignon or Chateaubriand for a classic French steakhouse experience. Pair with roasted asparagus or steamed artichokes as a decadent dipping sauce. Spoon over poached eggs and smoked salmon for a sophisticated 'Eggs Choron' brunch. Excellent as a finishing touch for grilled lobster tails or pan-seared scallops. Pairs beautifully with a bold Cabernet Sauvignon or a crisp, buttery Chardonnay.