Choron Sauce (Tomato-Spiked Béarnaise Sauce) Recipe

Daniel Gritzer
Choron Sauce (Tomato-Spiked B\u00e9arnaise Sauce) Recipe
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  • Yield:Makes about 2 cups
  • Active time:35 minutes
  • Total time:35 minutes

[Photograph: Vicky Wasik]

Most of us know that Béarnaise is a derivative sauce based on Hollandaise, but how many of us know other children of that classic French mother sauce? Here's one to add to your stable: Choron sauce, made by blending tomato purée with Béarnaise. It's delicious on steak, chicken, eggs, vegetables, and more. If serving with steak, as shown in the photo here, try any of our basic steak recipes, including grilled steak, pan-seared steak, and sous vide steak.

Why It Works

The tomatoey child of Hollandaise. Read the Whole Story
  • Using an immersion blender makes it totally easy to form what can otherwise be a difficult sauce.
  • A basic tomato purée made from fresh tomatoes adds a bright, sweet flavor.

Ingredients

Directions

  1. 1.

    As soon as you finish making the Béarnaise, add the tomato coulis and blend with an immersion blender until completely incorporated. Taste sauce; if the added sweetness of the tomato requires it, add more vinegar to taste until sauce is well balanced. (It should be sweet, with a subtle but noticeable tartness.) Keep warm until ready to serve.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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