What is the difference between Béarnaise and Choron Sauce?

Choron Sauce is essentially Béarnaise sauce with tomato paste added at the end. While Béarnaise features tarragon, shallots, and vinegar emulsified with egg yolks and clarified butter, Choron sauce adds the sweetness and acidity of tomatoes. This creates a richer, more complex flavor that's especially well-suited to grilled meats and seafood.

Can Choron Sauce be made ahead of time?

Choron Sauce is best enjoyed fresh due to its delicate emulsion. However, you can prepare the Béarnaise base ahead of time and gently reheat it using a double boiler. Add the tomato paste just before serving to maintain freshness and texture. Avoid boiling or microwaving, as this can cause the sauce to split.

What dishes pair best with Choron Sauce?

Choron Sauce shines with grilled steak, especially filet mignon and ribeye. It also complements poached eggs, roasted asparagus, grilled salmon, and even herb-roasted chicken. Its balance of butteriness and tomato acidity enhances both rich proteins and lighter vegetables.

Choron Sauce – Easy French Recipe with Tomato Twist

Name: Choron Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 1/2 cup white wine vinegar: provides tang and balances richness; 1/2 teaspoon black peppercorns, crushed: adds mild heat and aroma; 2 tablespoons chopped shallots: adds sweetness and depth; 1 tablespoon chopped tarragon, divided: gives licorice-like herbal notes; 1 cup clarified butter (about 1 1/4 cups before clarifying): adds creaminess and fat for emulsion; 4 large egg yolks: used to emulsify and thicken the sauce; 1 tablespoon chopped chervil: adds freshness and mild anise flavor; 2 tablespoons tomato paste: gives the signature Choron color and sweet-tangy flavor; Kosher salt, to taste: enhances flavor; Lemon juice, to taste: brightens and balances acidity

Description

Choron Sauce is a classic French variation of Béarnaise, enriched with tomato paste for a tangy, slightly sweet twist. Ideal for grilled steak, chicken, fish, or vegetables, this creamy sauce adds elegance and depth to any dish.

Ingredients

Scale

1/2 cup white wine vinegar: provides tang and balances richness
1/2 teaspoon black peppercorns, crushed: adds mild heat and aroma
2 tablespoons chopped shallots: adds sweetness and depth
1 tablespoon chopped tarragon, divided: gives licorice-like herbal notes
1 cup clarified butter (about 1 1/4 cups before clarifying): adds creaminess and fat for emulsion
4 large egg yolks: used to emulsify and thicken the sauce
1 tablespoon chopped chervil: adds freshness and mild anise flavor
2 tablespoons tomato paste: gives the signature Choron color and sweet-tangy flavor
Kosher salt, to taste: enhances flavor
Lemon juice, to taste: brightens and balances acidity

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Instructions

Heat an inch or two of water in a saucepan over medium heat.
In a separate saucepan, combine vinegar, crushed peppercorns, shallots, and half of the tarragon. Simmer until reduced to about 2 tablespoons of liquid.
Transfer the reduction to a stainless steel or glass bowl. Whisk in egg yolks until the mixture becomes light and foamy, about 1–2 minutes.
Place the bowl over the simmering water (double boiler method), ensuring the bowl doesn’t touch the water. Continue whisking until slightly thickened.
Begin adding clarified butter a few drops at a time, whisking constantly to maintain the emulsion. Gradually increase the amount as the sauce thickens.
Once fully emulsified, strain the sauce through a fine mesh or chinois into a clean bowl.
Stir in the remaining tarragon and chopped chervil.
Fold in the tomato paste until fully incorporated.
Adjust seasoning with kosher salt and lemon juice to taste.
Serve warm over grilled meats, seafood, or vegetables.

Notes

Use clarified butter for best texture and emulsion stability.
Whisk continuously while cooking to prevent the eggs from scrambling.
Tomato purée can be used instead of tomato paste for a lighter version.
Strain before adding tomato paste for a smooth consistency.
Serve immediately for optimal flavor and texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Double Boiler
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 277
Sugar: 1g
Sodium: 80mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 4g
Cholesterol: 182mg