Choron sauce is a sauce which is made with a base sauce of Bearnaise (the classic version) or Hollandaise sauce to which a very reduced tomato puree is added. The sauce was originally used over broiled fish.
A chef name Alexander Etienne Choron was the chef de cuisine at the restaurant Voisin located in Caen, France. He created a hot emulsified sauce which he'd serve with broiled fish, filet mignon steaks, as well as soft boiled or poached eggs. The lightly pink tinted sauce would also be served with as a garnish for a dish of sauteed meat with noisette potatoes and asparagus tips with butter. Today you can see the sauce used over everything from Eggs Benedict with smoked salmon to grilled salmon or fresh steamed vegetables.
You can find a basic recipe for Choron Sauce here.
If you don't have Choron sauce You can see the link above to see how to make your own. Also, see the recipe below for making a very quick version using a Bearnaise sauce mix. Alternately you can substitute Bernaise sauce
If you just want a quick sauce and don't care to fuss with the "from scratch" version give this simple recipe a try.
1 package Knorr Bearnise Sauce mix
1/4 cup butter
1 cup milk
2 tablespoons tomato puree (luke warm) Instructions
Prepare the mix according to package instructions (ingredients) above. Don't add puree yet.
Once the Bearnaise sauce is ready, add the luke warm tomato puree and gently stir until well combined and the sauce takes on a pinkish tinge. Serve immediately.