Choron Sauce
A classic Bearnaise sauce variation, Choron sauce, is enhanced with tomato paste and ideal for grilled meats.
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Instructions
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Start heating an inch or two of water in a saucepan over medium heat.
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In a separate saucepan, simmer vinegar, peppercorns, shallots, and half of the tarragon until reduced to approximately 2 tablespoons of liquid.
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Transfer the reduced liquid to a glass or stainless steel bowl, then add egg yolks and whisk until light and foamy.
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Set this bowl over the simmering water, ensuring it doesn't touch, and continue whisking for 1-2 minutes until slightly thickened.
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Remove the bowl from heat; slowly and continuously whisk in melted clarified butter until the sauce emulsifies and thickens.
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Strain the finished sauce into a clean bowl, then stir in chervil and the remaining tarragon.
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Fold in the tomato paste.
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Season with lemon juice and kosher salt to taste, then serve warm.