BEST French Choron Sauce Recipe (Perfect for Meats or Veggies!) (2024)

This famous French choron sauce is a tomato and tarragon-laced Bearnaise sauce. It is an easy way to elevate so many meals, and it only takes minutes to prepare.

Channel your inner Julia Child and whip up a batch of beef, duck, pork, or even vegetables.

What Is Choron Sauce?

Choron sauce is a variation of Béarnaise sauce, which is one of the classic French mother sauces made with butter, egg yolks, vinegar, and herbs. Choron sauce includes the addition of tomato paste or tomato puree, giving it a slightly pink or orange color. The tomato flavor adds a subtle tang and a hint of sweetness to the sauce.

Choron sauce is often served with grilled or roasted meats, particularly steak or beef dishes. It can also be paired with grilled fish or used as a condiment for vegetables.

The sauce is known for its rich and creamy texture, complemented by the flavors of herbs and tomatoes. Some might even think it is an aioli (mayo base), and while it is an egg yolk emulsification, the fat used is butter instead of oil, like hollandaise.

Fresh Herbs

As for fresh herbs, tarragon and chervil are traditional. Tarragon has a somewhat sweet and licorice-like taste, often described as a combination of anise and basil. It is pretty easy to find in the fresh herb section.

On the other hand, Chervil is not so easy to find in the States. It is a delicate herb with a mild, slightly sweet, and anise-like flavor. I opted for flat-leaf parsley in its place.

Cold or Warm?

While I was in France, I experienced this sauce both ways, cold and warm, but never hot. I prefer it to be more room temperature.

If you do as well, then just whisk it and serve. But if you want to serve it warm, you’ll need the assistance of a double boiler.

1. Fill the bottom pot with water and bring to a simmer.
2. Place the choron sauce into the top pot.
3. Whisk continuously while heating until just warm. Do not heat it to hot or boiling; the sauce will break (separate).

Why You’ll Love Choron Sauce

Once you try this sauce, you may not be able to get enough of it.

• Elegant: This creamy sauce is packed full of herbal flavor and elevates nearly any savory meal.
• Easy: The ingredients are easily accessible at the grocery store (except for maybe the wine, depending on where you live), and the sauce comes together quickly.
• Versatile: This versatile sauce is an easy way to upgrade anything from proteins and veggies to starches.

Ingredients

All you need are these easy ingredients to make this luxurious sauce.

• Dry white wine: Use a wine that you enjoy drinking. Chardonnay, sauvignon blanc, Muscadet, and white Burgundy will all work well.
• White wine vinegar: Tangy vinegar adds acidity that balances the french choron sauce.
• Flat parsley leaf (whole): Parsley imparts bright flavor and vibrant color.
• Fresh tarragon (divided): Tarragon will add nuanced flavor to this traditional sauce.
• Shallot (chopped): This aromatic brings a subtle sweetness to the sauce.
• Whole black peppercorns: Black pepper adds a slight bit of gentle heat.
• Coarse kosher salt: Salt brings out the flavors of the other ingredients.
• Egg yolks: Yolks help to make the sauce velvety and creamy.
• Unsalted clarified butter (melted): Butter helps the sauce to become silky smooth. Be sure to use unsalted butter since salt will be added to the sauce.
• Tomato paste: Tomato paste adds a zing of concentrated tomato flavor and a somewhat sweet element to the sauce. Also, using already-prepared tomato paste cuts on prep time, but you can make your own tomato purée if you prefer.

What To Serve With Choron Sauce

You can start the day by using this flavorful french choron sauce as a substitute for hollandaise sauce onEggs Benedictor drizzle it over anomelet,home fries, or savory crepes. Or, try taking yoursteak frites,grilled chicken, orbaked salmonto the next level by spooning this silky sauce over top.

You can also toss it with veggies likepan-fried broccolini, grilled portobello mushrooms,air-fried Brussels sprouts, orroasted root vegetables— or serve it on the side for dippingfrench friesorzucchini sticks. And, of course, you can pour it over pasta — try substituting it for alfredo sauce for a new take onfettuccine alfredo.

How to Make French Choron Sauce

Once you’ve made this sauce once, it might become a part of your weekly meal routine.

1. Add ingredients to pan. Add the wine, vinegar, parsley, shallot, peppercorns, and some sprigs of the tarragon to a small saucepan.
2. Strain. After simmering, strain the wine and herb mixture by pouring it through a sieve, separating the liquids from the solids. Discard solids.
3. Remove tarragon. While the mixture is cooling, remove the tarragon leaves and chop into small pieces.
4. Mix egg yolks and salt. In a small bowl, mix together the egg yolks and salt.Pour the cooled mixture into the emulsion of egg yolks.
5. Blend. Blend the egg yolks and liquid using an immersion blender.Continue to blend while gradually adding the melted butter in a steady stream.
6. Add tomato paste and tarragon. Mix in the tomato paste.Then, use a rubber spatula to fold in the chopped tarragon.

Variations on this French Choron Sauce Recipe

While this delicate sauce is pretty close to perfect as-is, you can customize it, too.

• Heat: Add a spicy kick with some crushed red pepper flakes.
• Citrus: Bring bright flavor to the sauce with a splash of lemon juice or some lemon zest.
• Peppers: Blend roasted red peppers into the sauce for vibrant color and subtly smoky flavor.
• Sun-Dried Tomatoes: Impart even more rich, tomato flavor with the addition of sun-dried tomatoes.

Storage and Freezing

While this French choron sauce is best served immediately, you can store it in the fridge or freezer.

Refrigerator: Store the sauce in an airtight container for up to 2 days in the refrigerator.

Make Ahead: If you make the sauce ahead of time, reheat it gently in a double boiler while continuously whisking.

Freezer: Choron sauce can be frozen for up to 3 months in a freezer-safe container or resealable freezer bag.

Common Questions About French Choron Sauce

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