Choron sauce

Choron Sauce is a culinary sauce that originated in French cuisine. It is a variation of the classic Béarnaise sauce, one of the five Mother Sauces of French cooking, with the addition of tomato purée or tomato paste.

History

The sauce is named after Alexandre Étienne Choron, a French chef and gastronome of the 19th century who was a specialist in the creation of sauces. Choron was the chef de cuisine at the famous Voisin restaurant in Paris, which was known for its extravagant and innovative dishes.

Preparation

Choron sauce is prepared by first making a Béarnaise sauce, which is an emulsion of egg yolk and melted butter, flavored with shallots, chervil, tarragon, and vinegar. The tomato purée or paste is then added to the Béarnaise sauce to create the Choron sauce. The sauce is typically served warm and is commonly used to accompany dishes such as steak or fish.

Variations

While the traditional Choron sauce is made with Béarnaise sauce and tomato purée, there are several variations of the sauce. Some recipes may use different types of vinegar or herbs, or add additional ingredients such as mustard or cream. The amount of tomato purée can also be adjusted to taste.

See also

• List of sauces
• French cuisine
• Mother Sauces
• Alexandre Étienne Choron
• Béarnaise sauce