Recipe for sauce choron
What is a sauce choron, you might wonder? Here you get the recipe for a genuine sauce bearnaise, which contains tomato puree, giving it a deliciously piquant taste and color.
Most people have tasted the well-known sauce bearnaise – but have you ever tried your hand at a sauce choron?
The French star chef Alexandre Étienne Choron (1837-1924) invented the sauce, which is based on one of the 5 French mother sauces – hollandaise. The common denominator for the different versions of hollandaise is the way they are emulsified. Hollandaise is made with butter, which is whisked together with egg, resulting in a creamy, airy sauce. Additionally, the sauce is typically flavored with a seasoning agent like tarragon, vinegar, lemon juice, salt, and pepper.
The recipe you’ll find below is very similar to a sauce bearnaise but includes tomato puree, giving the sauce a sweeter taste and beautiful reddish color.
Sauce Choron
Ingredients
- 320 gram Butter
- 60 gram White Wine
- 60 gram White Wine Vinegar
- 2 pcs. Shallots
- 1 bunch Tarragon
- 4 pcs. Egg Yolk
- 5 gram Lemon Juice
- 1 pinch Cayenne Pepper
- 30 gram Tomato Puree
- Spices Salt and White Pepper
Instructions
- The key to making a good true sauce is temperatures.
- Therefore, it is important that all the ingredients are at roughly the same temperatures when they are to be whisked together - this will make it easier for you to combine the sauce at the end. So make sure the egg yolks come out of the fridge at least 1 hour before, and that the butter is clarified in good time - preferably 30-45 minutes before the sauce is to be made.
- The butter is clarified by heating it in a thick-bottomed saucepan over low heat. When it has melted, pour it into a new container (preferably a small jug) and discard the white sediment.
Essence
- Start by removing your tarragon leaves from the stems and chop the leaves into small pieces.
- Chop the shallots and boil them together with the stems from the fresh tarragon, the vinegar, the white wine, a little salt, and pepper.
- Boil until there is just under half remaining.
- Strain the essence through a fine sieve so that you only have the clear essence left.
Sauce
- You can combine the sauce in three ways:- In a thick-bottomed saucepan on a stove.- Over a water bath.- In a mixer with a heating function.
- We mixed the sauce in a thick-bottomed copper saucepan on an induction stove.
- The stove should be on the lowest or the second lowest heat setting.
- In addition to uniform temperatures, whisking, whisking, and whisking are also key words you must remember.
- Start by frying the tomato puree in a pan until it browns a bit.
- This gives a better taste.
- Whisk the egg yolks together with the essence.
- It is important to whisk vigorously.
- You cannot continue the sauce-making process until the egg yolks and the essence begin to thicken slightly and foam.
- Then you add a little butter at a time.
- Start with a spoonful, and after a few spoonfuls, switch to pouring in a thin stream.
- Continue until the sauce has the thickness you desire.
- Add the chopped tarragon leaves, tomato puree, lemon juice, cayenne pepper, salt, and pepper to the sauce - and then it is ready to serve.
- Remember that true sauces should be eaten immediately.