The Choron sauce is a variation on the classic Bearnaise sauce made by adding tomato paste to the standard Bearnaise. It is used on grilled meat.
- Serves: 8 persons
- For the Béarnaise sauce:
- ½cup white wine vinegar
- ½teaspoon black peppercorns (crushed)
- 2tablespoons shallots (chopped)
- 1tablespoon tarragon (chopped, divided)
- 1cup clarified butter (about 2 1/2 sticks before clarifying)
- 4egg yolks
- 1tablespoon chervil (chopped)
- To Finish the Choron Sauce:
- 2tablespoons tomato paste
- Kosher salt , to taste
- Lemon juice , to taste
Step 1Gather the ingredients.
Step 2Heat an inch or two of water in a saucepan over a medium heat.
Step 3In a separate saucepan, heat the vinegar, peppercorns, shallots. and half of the tarragon to a simmer and reduce until the mixture is nearly dry, with about 2 tablespoons of liquid remaining. Transfer the liquid to a glass or stainless steel bowl (not aluminum).
Step 4Add the egg yolks and whisk continuously until the mixture is light and foamy (about 1 to 2 minutes).
Step 5Set the bowl on top of the simmering saucepan of water, not allowing the hot water to touch the bottom of the bowl.
Step 6Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened.
Step 7Remove the bowl from the heat and begin adding the melted clarified butter, a few drops at a time, while whisking constantly (but not too quickly or the emulsion will break). As the sauce thickens, gradually increase the rate at which you add the butter.
Step 8Once all of the butter is added, strain the sauce through a chinois into a new bowl. Stir in the chervil and the remaining tarragon.
Step 9Stir the tomato paste into the Béarnaise sauce.
Step 10Season to taste with lemon juice and kosher salt.
Step 11Serve right away, warm, over meat, fish, or vegetables.