Choron Sauce (Tomato-Spiked Béarnaise Sauce) Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20160817-steak-choron-sauce-vicky-wasik-9.jpg
Photograph: Vicky Wasik

Why It Works

  • 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.

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.

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Recipe Facts

3

(2)

Active: 35 mins
Total: 35 mins
Makes: 2 cups

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Ingredients

Directions

  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.

Special equipment

Strainer or food mill, immersion blender

Notes

If your tomato coulis (i.e., the purée) is a little bit thin, reduce it by gently simmering it in a nonstick skillet until it forms a slightly thicker purée; use a full 1/4 cup of that reduced purée. You can also substitute 2 tablespoons tomato paste for the 1/4 cup tomato coulis.

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