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Choron Sauce

Béarnaise folded with concentrated tomato for a warm, coral-coloured sauce.

Choron Sauce prepared as described in the recipe

Béarnaise folded with concentrated tomato for a warm, coral-coloured sauce.

Approximately 285 g sauce

Cook this

Ingredients

Batch

Method

  1. Reduce the tomato sauce in a small pan by approximately two fifths so it will not loosen the emulsion excessively.

  2. Let it cool until just warm.

  3. Fold into freshly made béarnaise off heat. Taste and serve immediately.

Chef’s notes

  • A tomato-enriched béarnaise for grilled fish, steak or roasted vegetables.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.

Allergens and diet

Eggs. Milk. Sulphites.

Also in the Recipe Book

Last refined · October 2026