Choron Sauce

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Named after chef Alexander Etienne Choron, the sauce is a hollandaise or béarnaise which has been tinted pink with tomato puree. The sauce would be served with poultry, meat or fish. Recipe Courtesy of Emeril Lagasse
Recipe By: Recipe Courtesy of Emeril Lagasse
  • PrepN/A |
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    • 3 tablespoons white vinegar
    • 3 tablespoons white wine
    • 10 peppercorns crushed
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon chopped tarragon
    • 1 tablespoon tomato paste
    • 1 tablespoon water
    • 3 egg yolks, beaten
    • 1 cup unsalted butter, melted
    • Salt
    • Freshly ground black pepper


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.
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