Sauce Choron

Sauce Choron is one of the ‘child’ sauces of Hollandaise. I love it on steak. I get these really wonderfully tender filet mignons, but as you know, tenderloin is not the most flavorful cut of beef. A sauce fixes that.

Sauce Choron is just Sauce Béarnaise plus some tomato puree. For this recipe we’ll use tomato paste.

Ingredients

1 Shallot, chopped

1 bunch fresh tarragon

1 pinch fresh ground back pepper

1/4 cup white wine

1/4 cup white wine vinegar

2 teaspoons tomato paste

Strip the leaves from the tarragon and set aside.  Coarsely chop the stems.

Combine the shallot, tarragon stems, pepper, vinegar, and wine in a small saucepan over medium heat until it starts to simmer. Reduce the mixture until there is about 2 tablespoons of liquid remaining. Pour the mixture through a fine strainer into a small bowl and set the strained liquid aside.

Make Hollandaise Sauce but leave out the lemon juice, substituting the above mixture instead. Add the tomato paste.

Adjust the quantity of tomato paste and the wine vinegar reduction to please your palate. Coarsely chop the tarragon leaves and add enough to the sauce to make it more visually appealing.