Choron Sauce (Tomato-Spiked Béarnaise Sauce) Recipe
[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
- 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.
Read more: Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak
- Yield:Makes about 2 cups
- Active time: 35 minutes
- Total time:35 minutes
Ingredients
- 1 recipe Foolproof Béarnaise Sauce
- 1/4 cup Quick-Cooked Tomato Coulis (see note)
- White wine vinegar, to taste
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.
This Recipe Appears In
Choron Sauce: The Tomatoey Béarnaise That Belongs on Your SteakThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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