Gastronomixs

Choron sauce

Sauce on the basis of egg yolks, vinegar, flavour enhancers, and butter. Tomato and tarragon are the most important flavours in choron sauce.

Recipe makes one litre.

Choron sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

50

g

shallot, finely diced

100

ml

tarragon vinegar

100

ml

water

10

 

white peppercorns

1

 

bay leaf

150

g

egg yolk

600

g

melted butter

 

 

tarragon, finely chopped

100

g

tomato purée

 

 

lemon juice

 

 

salt

 

 

cayenne pepper

Preparation method

  • Heat the finely diced shallots, tarragon vinegar, water, white peppercorns, and bay leaf in a pan.
  • Reduce the liquid by half.
  • Pass through a fine conical sieve. Let the gastrique cool to 50°C.
  • Add the egg yolks.
  • Whisk to a thick but airy consistency in a pan over the heat or au bain-marie.
  • Add the butter drop by drop while continuing to whisk.
  • Season to taste with lemon juice, salt, and cayenne pepper.
  • Add the finely chopped tarragon and tomato purée.
  • Add peeled tomato brunoise if desired.

Serving suggestions

  • Use as a sauce to serve with grilled beef, veal, or pork.
  • Variation tip: use various types of chopped herbs to finish the sauce.
  • Variation tip: add tomato concassé as a finishing touch.
  • Variation tip: replace the tomato purée with a herbed tomato coulis.
  • Variation tip: mount the sauce with melted tomato butter or saffron butter.
  • Variation tip: replace some of the butter with olive oil.

Previous page