Choron Sauce
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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Heat an inch or two of water in a saucepan over a medium heat.Step 3
In 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 4
Add the egg yolks and whisk continuously until the mixture is light and foamy (about 1 to 2 minutes).Step 5
Set the bowl on top of the simmering saucepan of water, not allowing the hot water to touch the bottom of the bowl.Step 6
Whisk the egg-vinegar mixture for a minute or two, until it is slightly thickened.Step 7
Remove 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 8
Once 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 9
Stir the tomato paste into the Béarnaise sauce.Step 10
Season to taste with lemon juice and kosher salt.Step 11
Serve right away, warm, over meat, fish, or vegetables.Step 12
Enjoy!