Sauce Choron
Sauce choron is a classic partner for all steak dishes. It's a French classic daughter sauce derived from béarnaise sauce with the addition of tomato.
Equipment
- whisk
- glass or ceramic bowl
- saucepan
- chopping board
- sharp knife
- sieve
Ingredients
- 2 eggs yolks
- 1 teaspoon dried tarragon
- 1 tablespoon tomato puree
- 70 ml white wine vinegar
- 130 g butter
- 1 shallot
- 1 bay leaf
- 4 black peppercorns
- ¼ teaspoon salt
Instructions
- Peel and roughly chop the shallot into small pieces.
- Crush the peppercorns with the back of a knife.
- Put the shallot, bay leaf, peppercorns, tarragon and vinegar into a small saucepan.
- Place the saucepan over a medium heat and allow the liquid to evaporate until about a tablespoon of liquid remains.
- Scrape the mixture into a sieve with a heatproof bowl underneath that you will make the sauce in.
- Put the butter in a another saucepan and melt over a medium heat or in the microwave in 10 second bursts on high.
- Remove the milk solids and impurities that float to the top with a spoon.
- Add the egg yolks to the strained liquid and whisk for 2 minutes.
- Set the bowl over simmering water and continue whisking for a further 2 minutes until the mixture is pale and thick.
- Take the saucepan off the heat and whisk in a small amount of butter at first.
- Now add the remaining butter in a steady stream, whisking continuously.
- Stir in the tomato purée and season to taste.
- Serve immediately with your favourite steak.
Nutrition
Calories: 273kcalCarbohydrates: 2gProtein: 2gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 167mgSodium: 362mgPotassium: 80mgFiber: 0.3gSugar: 1gVitamin A: 986IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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