90 Sauce Béarnaise Tomatée, also called Sauce Choron

Method

Prepare a Sauce Béarnaise omitting the final addition of chopped tarragon and chervil and keeping it fairly thick. Add up to a quarter of its volume of tomato purée which has been well concentrated or reduced, in order that the addition will not alter the consistency of the sauce.

This sauce is an essential accompaniment for Tournedos à la Choron and is suitable for other grilled meats and poultry.

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