Sauce Choron
Sauce Choron is a variant of béarnaise sauce, to which tomato fondue is added. This hot, semi-coagulated emulsified sauce is ideal for accompanying grilled mea
Sauce Choron is a variant of béarnaise sauce, to which tomato fondue is added. This hot, semi-coagulated emulsified sauce is ideal for accompanying grilled meats, fish, or eggs. Its rich and herbaceous flavor, enhanced by the sweetness of the tomato, makes it a staple of French cuisine. The preparation of this sauce requires some technique, but the result is worth it. It should be prepared and served immediately.
Time
1 h. =
30 min. +
30 min.
Utensils
1 knife2 sauce pans1 bowl1 whisk
Ingredients for 4 parts
- 200 g. tomatoes
- 0.25 c. à c. sea salt
- 1 c. à s. water
- 2 shallots
- 3 egg yolks
- 0.25 c. à c. white pepper
- 2 c. à s. chervil
- 2 c. à s. white wine vinegar9
- 2 c. à s. tarragon
- 200 g. clarified butter
Steps
- Prepare the tomato fondue: peel, deseed, and crush the tomatoes. Cook them over low heat in a saucepan until you get a compote.
- Finely slice the shallots.
- In a saucepan, mix the white wine vinegar, water, salt, white pepper, and sliced shallots. Bring to a boil and let reduce by half.
- Strain the reduction and pour it into a bowl.
- Add the egg yolks and whisk vigorously.
- Place the bowl in a bain-marie and whisk until the mixture thickens and becomes frothy.
- Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
- Add the tomato fondue, chopped tarragon, and chervil. Mix gently.
- Serve immediately.