Recipe: Choron Sauce

Choron sauce is a variation of béarnaise sauce, which was created in the 19th century by chef Auguste Escoffier. It is composed of vinegar, tarragon, pepper, mustard, shallots, egg yolks and butter. This sauce is particularly appreciated for accompanying red meats and grilled fish. It also pairs very well with steamed vegetables. The preparation of this sauce requires skill and patience. It is important to respect the proportions and mix the ingredients well to obtain a creamy sauce with balanced flavor. This sauce can also be used to garnish pasta or sandwiches, adding a unique flavor to your dishes. Finally, choron sauce is an excellent alternative for those looking to vary their accompanying sauces.
Choron sauce is prepared like a béarnaise but a spoonful of good tomato concentrate is added to it.
see the preparation of béarnaise sauce.