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The Boat Shed Kitchen

French Choron Sauce

This French Choron Sauce is a rich and velvety béarnaise-style sauce enhanced with tomato paste. It’s tangy, buttery, and perfect for grilled meats, seafood, or roasted vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 160
Ingredients Method Notes

Ingredients
  

  • ½ cup dry white wine
  • ⅓ cup white wine vinegar
  • 1 tbsp flat parsley leaf whole
  • 3 sprigs tarragon divided
  • 3 tbsp shallot chopped
  • ½ tsp whole black peppercorns
  • ¼ tsp coarse kosher salt
  • 4 egg yolks
  • 1 cup unsalted clarified butter melted
  • 2 tbsp tomato paste

Method
 

  1. In a saucepan, combine wine, vinegar, parsley, 2 tarragon sprigs, shallots, and peppercorns.
  2. Simmer 15 minutes.
  3. Strain through a sieve, pressing out liquids. Cool 5 minutes.
  4. Whisk egg yolks with salt, then slowly add cooled liquid.
  5. Using immersion blender, slowly stream in clarified butter until thickened.
  6. Stir in tomato paste and chopped tarragon leaves.
  7. Serve warm immediately.
  8. 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.