Rich, velvety, and beautifully balanced, Choron sauce is a French classic that combines the buttery smoothness of Béarnaise with the subtle tang of tomato paste.
Perfect for grilled meats, poultry, and seafood, this elegant sauce elevates even the simplest dishes into something gourmet.
Why You’ll Love This Recipe
A luxurious French sauce with both buttery and tangy notes.
The addition of tomato paste makes it slightly sweet, earthy, and beautifully rosy in color.
Pairs well with everything from steak to roasted chicken to fish.
Surprisingly simple to make at home with a handful of ingredients.
What You’ll Need (Ingredient Highlights)
Dry white wine and white wine vinegar create a bright, tangy base.
Shallots, tarragon, parsley, and peppercorns add aromatic complexity.
Egg yolks provide richness and help emulsify the sauce.
Clarified butter ensures a smooth, silky consistency.
Tomato paste is the signature twist that sets Choron apart from Béarnaise.
Pro Tips Before You Start
Use clarified butter, not regular butter, for a smooth sauce that doesn’t split.
Strain the reduction carefully to ensure a refined, lump-free texture.
Add butter slowly while blending to achieve a proper emulsion.
Make the sauce fresh and serve immediately—reheating can cause it to separate.
How to Make French Choron Sauce
Step 1 – Prepare the reduction
In a small saucepan, combine white wine, vinegar, parsley, 2 sprigs of tarragon, shallots, and peppercorns.
Simmer gently for 15 minutes until reduced and fragrant.
Step 2 – Strain and cool
Pour the mixture through a fine-mesh sieve, pressing out all the liquid.
Discard the solids and allow the liquid to cool for about 5 minutes.
Step 3 – Whisk the egg yolks
In a shallow bowl, whisk together egg yolks and salt.
Slowly add in the cooled reduction.
Step 4 – Emulsify with butter
Using an immersion blender, blend while slowly pouring in the clarified butter until the sauce thickens and becomes glossy.
Step 5 – Add tomato paste and herbs
Stir in the tomato paste, then fold in freshly chopped tarragon leaves.
Step 6 – Serve immediately
Enjoy warm over grilled ribeye, roast chicken, or seared fish.
What to Serve It With
Spoon over grilled steak or lamb chops for a steakhouse-quality finish.
Pair with roast chicken or turkey for a rich twist on pan sauce.
Serve alongside poached salmon or seared scallops for a French seafood touch.
Drizzle over roasted vegetables or potatoes to elevate a side dish.
Variations / Substitutions
Substitute fresh chervil or basil for tarragon if desired.
Use tomato purée instead of paste for a milder tomato flavor.
Add a pinch of cayenne pepper for subtle heat.
Make it dairy-free by swapping clarified butter with ghee or vegan butter.
Storage & Leftovers
Choron sauce is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat gently over a double boiler while whisking constantly.
Avoid microwaving—it may split the sauce.
FAQs
What is the difference between Choron and Béarnaise sauce?
Choron is essentially Béarnaise with tomato paste added, giving it color and subtle sweetness.
Can I use regular butter instead of clarified butter?
It’s not recommended—the milk solids in regular butter may cause the sauce to break.
Do I need an immersion blender?
It’s highly recommended for stability, but you can whisk by hand if done very slowly.
Can I make this sauce ahead of time?
It’s best made fresh, but you can prepare the reduction in advance and finish the sauce just before serving.
Why did my sauce separate?
This happens if butter is added too quickly or the mixture overheats.
Always whisk/blend slowly.
Final Thoughts
French Choron Sauce is a sophisticated, restaurant-quality sauce that’s easier to make than you think.
With its buttery richness, fragrant herbs, and tomato brightness, it’s a versatile sauce you’ll want to drizzle on everything from steak to seafood.
French Choron Sauce
Ingredients
Method
- In a saucepan, combine wine, vinegar, parsley, 2 tarragon sprigs, shallots, and peppercorns.
- Simmer 15 minutes.
- Strain through a sieve, pressing out liquids. Cool 5 minutes.
- Whisk egg yolks with salt, then slowly add cooled liquid.
- Using immersion blender, slowly stream in clarified butter until thickened.
- Stir in tomato paste and chopped tarragon leaves.
- Serve warm immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/french-choron-sauce/
Notes
- This sauce is best served immediately; it does not reheat well.
- Clarified butter is key for smooth emulsification.
- Add a pinch of cayenne for a subtle kick.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.