Sauce Choron

Preparation info
  • Makes

    300 ml

    • Difficulty


    • 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).


  • 4 tablespoons dry white wine
  • 4 tablespoons white wine vinegar
  • 3


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: