Choron Sauce

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Named after chef Alexander Etienne Choron, Choron Sauce is a hollandaise or béarnaise sauce which has been tinted pink with tomato puree. The sauce would be served with poultry, meat or fish.
Recipe By: Recipe Courtesy of Emeril Lagasse
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Prepare The Charon Sauce

In a saucepan, combine the vinegar, wine, peppercorns, shallots, tarragon, and tomato paste.

Bring the liquid to a boil and reduce to 1 tablespoon.

Add 1 tablespoon of tomato paste. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes.

In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.  Serve as quickly as possible.

Recipes From - The Gourmet Food And Cooking Resource