Sauce Choron

Name: Sauce Choron
Prep time: 20 min
Total time: 20 min
Yield: Makes 300 ml (½ pint)
Cuisine: French
Ingredients: 2 good tablespoons whipped cream, if necessary; salt and pepper; 4 tablespoons dry white wine; 3 tablespoons chopped shallot; about 3 tablespoons tomato purée (preferably home-made), sieved; 1 tablespoon chopped tarragon; 1 small clove of garlic, chopped; 1 tablespoon chopped chervil; 3 egg yolks; 200 g (1 oz) unsalted butter, cut into dice; 4 tablespoons white wine vinegar

Preparation info

Makes
300 ml

Difficulty
Easy
Ready in
20 min

Appears in

The Cooking of Normandy

By Jane Grigson

Published 1987

About

The most famous variation of ‘Sauce Béarnaise’ is called after a Normandy chef Choron, who came from Caen. It is usually served with grilled meat or poultry, but can go well with fish, for example, Bar en Croûte (Sea-bass in a pastry case).

Ingredients

4 tablespoons dry white wine
4 tablespoons white wine vinegar
3

Europe
France
Caen
Sauce
Vegetarian
Gluten-free
Normandy
Mediterranean

Method

Simmer the first six ingredients in a small pan until reduced to a small amount of moist purée. Sieve the purée into a clean pan or a bowl. When it is cold, beat in the egg yolks. Stand the pan or bowl over barely simmering water and add the butter a cube or two at a time, stirring. Or heat the butter almost to boiling point and pour it slowly on to the yolks, as if you were making mayonnaise: